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