Directions

To Prep

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.

To Cook

1. Heat up a pot of oil, drop in a little batter, when the batter floats the oil is ready.
2. 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). You can coat 1 time, 2 or 3 times if you want thicker pie tee’s.
3. Gently dip the battered mould into the hot oil (which should cover 90-95% of the mould). 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.

For the Pie Tee Filling

1. In pan over a medium heat, cook the shallots until they turn golden in colour.
2. Add in the shrimps and continue to cook until they’ve turned pink, before adding in the jicama and carrots. Season with salt, sugar and pepper and continue to cook for another 5 mins.
3. When the vegetables have cooked, remove from the heat and set aside.
4. In a non-stick pan over a medium heat, add oil and the eggs and cook the omelette. When the omelette has been cooked, transfer it on to a surface to cool before cutting in to thin strips.

To Serve

1. In each of the hats, place a serving of the fillings along with some of the omelette strips. Garnish with chillies or spring onions and serve!