Recipes - Malaysian & Singaporean

Nyonya Pie Tee (Top Hats)
Nyonya-Pie-Tee


A delicious authentic Nyonya Pie Tee, also known as Top Hats, is a popular Peranakan dish from Penang. It is a childhood favourite Nyonya dish that is made out of a thin and crispy tart shell. It is then filled with a mixture of thinly shredded vegetables and prawns and topping it off with some sweet chilli sauce. It is commonly eaten as a finger food and is a communal dish that can be eaten elegantly in a single mouthful. The pie tee shells are filled and eaten almost straight away as it risks of getting the pie tee shell becoming soggy for a proper enjoyment of the delightful crunch from the deep fried pie tee and filling of sweet and juicy vegetables.
Cooking Time: 60mins - 120mins
Serves:5 to 8
Total time: 60mins - 120mins
Course: Side
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

Pie Tee Top Hat Batter

This recipe makes 50 to 60 top hats. These can be stored in an airtight container for about a week or so.
90g rice flour
90g bread flour
1 tsp salt
¼ tsp black pepper
245ml water
1 tsp corn oil or melted lard
1 egg

Pie Tee Filling

1 kg jicama (yam bean, shredded)
300g carrots (shredded)
5 shallots (sliced)
250g prawns (heads and shells removed, deveined, chopped coarsely)
2 tbsp oil
2 tsp sugar
Salt to taste
Fresh crab (steamed and flesh shredded to fit on top of pie tee)
Pepper to taste
2 eggs (beaten lightly)
3 stalks scallions
3 red chillies (sliced finely)




Steps:

Pie Top Hats

  1. Mix the rice flour, bread flour, salt and pepper in a large bowl. Make a “well” in the flour with your hands and add in the water, oil and egg. Mix into a smooth batter (which should thinly coat the back of a spoon), rest for 15 minutes at room temperature.
  2. Heat up a pot of oil, drop in a little batter, when the batter floats the oil is ready.
  3. Dip the pie tee mould into the hot oil for 10 seconds and let the oil drip off. Dip the mould into the batter (if you can hear a sizzling sound the mould is too hot, best is to let it cool down and start again).
  4. You can coat 1 time, 2 or 3 times if you want thicker pie tee’s. Gently dip the battered mould into the hot oil (which should cover 90-95% of the mould).
  5. As the batter starts to cook, slowly lower the entire mould into the hot oil (oil will seep around the sides of the pie tee and the crispy top hat should drop off from the mould). If the top hat doesn’t drop off the mould, move it up and down in the oil a few times gently.

Pie Tee Filling

  1. In a large pan or wok, cook the shallots on a low heat until they are golden in colour.
  2. Turn the heat on high and mix in the chopped prawns. Sauté briefly and add the jicama and carrots. Stir and add some pepper, sugar and sea salt to taste. Cook for another 5 minutes. Set aside.
  3. In a non-stick pan, cook the omelette. Let it cool slightly and sliced them thinly.
  4. To serve, put some pie tee filling and top it with the omelette, chillies and some scallions. Serve with sweet chilli sauce on the side.

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Nyonya Pie Tee (Top Hats)

Nyonya Pie Tee (Top Hats)

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A delicious authentic Nyonya Pie Tee, also known as Top Hats, is a popular Peranakan dish from Penang. It is a childhood favourite Nyonya dish that is made out of a thin and crispy tart shell. It is then filled with a mixture of thinly shredded vegetables and prawns and topping it off with some sweet chilli sauce. It is commonly eaten as a finger food and is a communal dish that can be eaten elegantly in a single mouthful. The pie tee shells are filled and eaten almost straight away as it risks of getting the pie tee shell becoming soggy for a proper enjoyment of the delightful crunch from the deep fried pie tee and filling of sweet and juicy vegetables.

Cooking Time: 60mins - 120mins
Serves: 5 to 8
Total time: 60mins - 120mins
Course: Side
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

Pie Tee Top Hat Batter

This recipe makes 50 to 60 top hats. These can be stored in an airtight container for about a week or so.
90g rice flour
90g bread flour
1 tsp salt
¼ tsp black pepper
245ml water
1 tsp corn oil or melted lard
1 egg

Pie Tee Filling

1 kg jicama (yam bean, shredded)
300g carrots (shredded)
5 shallots (sliced)
250g prawns (heads and shells removed, deveined, chopped coarsely)
2 tbsp oil
2 tsp sugar
Salt to taste
Fresh crab (steamed and flesh shredded to fit on top of pie tee)
Pepper to taste
2 eggs (beaten lightly)
3 stalks scallions
3 red chillies (sliced finely)

Instructions

Pie Top Hats

  1. Mix the rice flour, bread flour, salt and pepper in a large bowl. Make a “well” in the flour with your hands and add in the water, oil and egg. Mix into a smooth batter (which should thinly coat the back of a spoon), rest for 15 minutes at room temperature.
  2. Heat up a pot of oil, drop in a little batter, when the batter floats the oil is ready.
  3. Dip the pie tee mould into the hot oil for 10 seconds and let the oil drip off. Dip the mould into the batter (if you can hear a sizzling sound the mould is too hot, best is to let it cool down and start again).
  4. You can coat 1 time, 2 or 3 times if you want thicker pie tee’s. Gently dip the battered mould into the hot oil (which should cover 90-95% of the mould).
  5. As the batter starts to cook, slowly lower the entire mould into the hot oil (oil will seep around the sides of the pie tee and the crispy top hat should drop off from the mould). If the top hat doesn’t drop off the mould, move it up and down in the oil a few times gently.

Pie Tee Filling

  1. In a large pan or wok, cook the shallots on a low heat until they are golden in colour.
  2. Turn the heat on high and mix in the chopped prawns. Sauté briefly and add the jicama and carrots. Stir and add some pepper, sugar and sea salt to taste. Cook for another 5 minutes. Set aside.
  3. In a non-stick pan, cook the omelette. Let it cool slightly and sliced them thinly.
  4. To serve, put some pie tee filling and top it with the omelette, chillies and some scallions. Serve with sweet chilli sauce on the side.

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