77min 4 ppl
Kueh Pie Tee
47 minutes
4 people
Medium31–60 min or 7–12 steps
47 min · 7 steps
Medium: 31–60 min or 7–12 steps
180 kcalper person
Protein 8g
Carbs 22g
Fats 7g
About this dish
Crisp, thimble-shaped pastry cups filled with a sweet braised turnip and prawn mixture, finished with fresh herbs and a dab of chilli for a bite-sized Peranakan classic.
Allergy Info
Gluten, Soya, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Turnipspeeled and finely shredded400 g
- Garlic clovesminced2
- Beansproutsblanched80 g
- Fresh Corianderleaves picked, to garnish10 g
- Red Chillifinely sliced, to garnish2
Fish & Seafood
- Dried shrimpsoaked and finely chopped30 g
- Raw King Prawnspeeled, deveined and diced150 g
Dried Goods
- Kueh pie tee pastry shellsready-made, crisp thimble-shaped cups24
Oils & Condiments
- Light soy sauce1 tbsp
- Vegetable Oil2 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Slotted spoon
Method
1
Heat the vegetable oil in a wok over medium heat and fry the garlic and chopped dried shrimp until fragrant.
Approx. 4 minutes
2
Add the diced prawns and stir-fry until they turn pink.
Approx. 3 minutes
3
Add the shredded turnip and light soy sauce, then cover and braise over low heat for 15 minutes, stirring occasionally, until the turnip is soft.
Approx. 15 minutes
4
Uncover and cook for a further five minutes, stirring, until the mixture is dry enough to hold its shape when spooned.
Approx. 5 minutes
5
Set the filling aside to cool for ten minutes so it will not soften the pastry shells.
Approx. 2 minutes
6
Spoon a small mound of the turnip filling into each pastry shell.
Approx. 10 minutes
7
Top each filled shell with a few beansprouts, a coriander leaf and a sliver of red chilli, then serve immediately.
Approx. 8 minutes
