Kueh Pie Tee

Ingredients

Cilantro

1/4 cup, finely chopped

Vegetable oil

2 tablespoons

Fish sauce

1 tablespoon

Soy sauce

2 tablespoons

Garlic

2 cloves, minced

Bean sprouts

1 cup

Spring onions

2, finely chopped

Turnip

1 medium, grated

Carrot

1 medium, grated

Prawns

200g, peeled and deveined

Pastry cups

12

Instructions

1. Heat the vegetable oil in a pan over medium heat.
2. Add the minced garlic and sauté until it releases its fragrance.
3. Introduce the prawns to the pan and cook until they don a pink hue and are cooked thoroughly.
4. Remove the prawns from the pan and set aside.
5. Using the same pan, add the grated carrot, turnip, and bean sprouts. Stir-fry until the vegetables are slightly softened but still retain a crunch.
6. Pour in the soy sauce and fish sauce, stirring to ensure the vegetables are well-coated.
7. Return the cooked prawns to the pan and mix well with the vegetables.
8. Remove the pan from the heat and let the filling cool slightly.
9. Carefully spoon the prawn and vegetable mixture into each pastry cup, ensuring a good balance of prawns and vegetables in every bite.
10. Garnish each filled pastry cup with a sprinkle of finely chopped spring onions and cilantro.
11. Serve immediately to enjoy the full crispness of the pastry cups and the warm, savory filling.