Crispy Top Hats (kueh Pie Tee)

Crispy Top Hats, also known as Kueh Pie Tee, are a popular Peranakan dish consisting of crispy pastry shells filled with a savory mixture of vegetables and prawns. This delightful appetizer is a must-try for anyone looking to explore the unique flavors of Peranakan cuisine.

Crispy Top Hats (kueh Pie Tee)

Ingredients

  • 24 round pastry shells
  • 200g cooked and peeled prawns, chopped
  • 1 cup shredded jicama (yam bean)
  • 1 cup shredded carrots
  • 2 tablespoons chopped spring onions
  • 2 tablespoons fried shallots
  • 1/4 cup sweet chili sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup cooking oil
  • Salt and pepper to taste

Instructions

  1. Heat the cooking oil in a pan over medium heat.
  2. Add the prawns, jicama, carrots, and spring onions to the pan. Cook for 3-4 minutes until the vegetables are slightly softened.
  3. Season with salt and pepper, then remove from heat and set aside.
  4. Place the pastry shells in a muffin tin and bake in a preheated oven at 180°C for 5-7 minutes until crispy.
  5. Fill each crispy pastry shell with the cooked vegetable and prawn mixture.
  6. Drizzle sweet chili sauce and hoisin sauce over the filling, then sprinkle with fried shallots.
  7. Serve the crispy top hats immediately and enjoy!

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
20 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Protein
6g
Carbohydrates
15g
Fat
4g

Supplies

Muffin tin Pan Baking tray

Tools

Knife Cutting board Mixing spoon

Serving suggestions

Serve the crispy top hats with a side of pickled vegetables or a refreshing salad for a delightful appetizer spread.

Tips & tricks

For a vegetarian version, simply omit the prawns and add more vegetables or tofu to the filling mixture.

Cost

$15