Teresa's Recipes
Kueh Pie Tee
Indulge in the flavours of Peranakan cuisine with Kueh Pie Tee, a renowned dish that combines the delicate crunch of pastry cups with the savory harmony of stir-fried vegetables and succulent prawns. This traditional dish, brimming with cultural history and rich flavors, offers an immersive experience of the Straits Chinese culinary heritage.
Ingredients
- 1/4 cup, finely chopped Cilantro
- 2 tablespoons Vegetable oil
- 1 tablespoon Fish sauce
- 2 tablespoons Soy sauce
- 2 cloves, minced Garlic
- 1 cup Bean sprouts
- 2, finely chopped Spring onions
- 1 medium, grated Turnip
- 1 medium, grated Carrot
- 200g, peeled and deveined Prawns
- 12 Pastry cups
Dietary Notes
- Servings: 12
- Dish Type: Appetizer
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 120
- Fat: 6g
- Carbs: 13g
- Protein: 5g
- Sodium: 400mg
- Sugar: 2g
Instructions
- Heat the vegetable oil in a pan over medium heat.
- Add the minced garlic and sauté until it releases its fragrance.
- Introduce the prawns to the pan and cook until they don a pink hue and are cooked thoroughly.
- Remove the prawns from the pan and set aside.
- 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.
- Pour in the soy sauce and fish sauce, stirring to ensure the vegetables are well-coated.
- Return the cooked prawns to the pan and mix well with the vegetables.
- Remove the pan from the heat and let the filling cool slightly.
- Carefully spoon the prawn and vegetable mixture into each pastry cup, ensuring a good balance of prawns and vegetables in every bite.
- Garnish each filled pastry cup with a sprinkle of finely chopped spring onions and cilantro.
- Serve immediately to enjoy the full crispness of the pastry cups and the warm, savory filling.
Tips
- For a vegetarian version, you can substitute prawns with tofu or mushrooms. If you can't find pastry cups, you can also use tart shells as a substitute.