← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 50 g plain flour
• 50 g Rice flour
• 25 g Cornflour (cornstarch)
• 1 Eggs
• 200 ml Water
• ¼ tsp Salt
• oil, for deep-frying
• 2 tbsp Vegetable oil
• 3 cloves Garlic, chopped
• 1 tbsp Dried shrimp, soaked and chopped
• 1 tsp taucu (fermented soybean paste) (optional)
• 500 g Jicama (củ sắn), cut into fine matchsticks
• 1 Carrot, cut into fine matchsticks
• 1 tbsp Soy sauce
• 1 tsp Sugar
• ¼ tsp White pepper
• 200 g small prawns, cooked, peeled and halved
• 2 Eggs, made into a thin omelette and shredded
• 1 handful Coriander (cilantro)
• sweet-garlicky chilli sauce

Method

1. Whisk the flours, egg, water and salt into a smooth, thin batter and rest it for 30 min.
2. For the filling, heat the oil and fry the garlic, dried shrimp and taucu (if using) for 1–2 min until fragrant. Add the jicama, carrot, soy sauce, sugar and pepper and cook over medium heat for 20–25 min, stirring, until soft and the liquid has mostly evaporated. Drain in a sieve.
3. Heat 8 cm of oil to 180°C (350°F) with the pie tee mould sitting in it for 2 min to get hot. Shake off the excess oil, dip the mould into the batter (not over the top edge) for 2 seconds and plunge it back into the oil.
4. After about 30 seconds the shell will float free; let it fry for 1–2 min until golden and crisp. Lift out, drain upside down, and repeat, stirring the batter each time.
5. Just before serving, fill each shell with a spoon of filling and top with a prawn, a pinch of shredded omelette, coriander and a dot of chilli sauce.

Tips

• The shells keep for 2 weeks in an airtight jar; fill them only at the last minute or they go soggy.
• Contains wheat, egg, soy and shellfish. You need a brass pie tee mould, sold in Malaysian and Singaporean shops and online.

Sources

Written in our own words after cross-checking these recipes:

Huang Kitchen The Meatmen Seasaltwithfood