Kueh Pie Tee
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- Prep time
- 45 min
- Cook time
- 45 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 60 kueh pie tee cups ($16)
- 1 kg Jicama/Mexican turnip (grated) ($2.10)
- 1 large carrot (grated) ($0.126)
- 8 cloves garlic (finely chopped) ($0.224)
- 8 cloves shallots (finely chopped) ($0.065)
- 60 shrimps ($4)
- 100 g beansprouts ($0.15)
- 4 eggs ($0.80)
- 1 firm beancurd (cut into big cubes) ($0.40)
- 600 ml water
- 4 tbsp light soy sauce (to taste) ($0.126)
- ½ tsp white sugar
- white pepper
Instructions
- 1
Blanch shrimps and set aside.
- 2
Blanch beansprouts and set aside.
- 3
Add eggs into a pot of water and bring to a boil. Once boiling, cook for about 7 minutes to achieve hard boiled eggs with a creamy centre. Remove eggs from water and peel off shell. Roughly chop eggs and set aside.
- 4
Pan fry beancurd chunks until crispy on all sides. Cut into smaller cubes and set aside.
- 5
Add about 1-2 tbsp of oil into frypan and saute garlic and shallots until fragrant.
- 6
Add jicama and carrot and fry until soft but crunchy. Add water intermittently (total 1 cup) during the cooking process. It will take about 10 minutes for the jicama to become soft enough. Season with light soya sauce, sugar and white pepper.
- 7
Fill kueh pie tee cups with jicama-carrot mixture, beansprouts, eggs and beancurd, then top off with a shrimp and a dab of chilli if you like. You can also add some juice from the jicama-carrot mixture into the kueh pie tee cups!