Cherry & Dennis Helper Habitat
Malaysian Nyonya Pai Tee Crispy Cups
娘惹小金杯
Recipe overview
Crisp fried cups hold a savoury jicama and dried-shrimp filling.
01
Ingredients
Main ingredients
- 120 g plain flour
- 40 g rice flour
- 1 piece egg
- 200 ml water
- 300 g jicama
- 100 g carrot
- 30 g dried shrimp
Filling seasoning
- 2 cloves garlic
- 1 tbsp light soy sauce
- 1/4 tsp white pepper
Frying oil
- 750 ml neutral oil
02
Tools
- grater
- bowl
- whisk
- wok
- pai tee mould
- thermometer
- rack
03
Steps
Step 1
Soak, drain and chop dried shrimp
Soak, drain and chop dried shrimp. Change the water until visible grit is gone, then drain completely.
Step 2
Shred jicama and carrot
Shred jicama and carrot. Keep the pieces even in thickness so they cook at the same rate.
Step 3
Whisk egg and water into both flours
Whisk egg and water into both flours. Add liquid in batches, whisking out dry pockets after each addition.
Step 4
Strain batter and rest fifteen minutes
Strain batter and rest fifteen minutes. Pass through a fine sieve to remove lumps, then cover during the rest.
Step 5
Chop garlic; fry with shrimp until fragrant
Chop garlic; fry with shrimp until fragrant. Take 1 tbsp from the measured 750 ml frying oil into the wok; fry garlic, then dried shrimp until fragrant.
Step 6
Stir-fry jicama and carrot until tender
Stir-fry jicama and carrot until tender. Test one piece; it should be tender while still holding its shape.
Step 7
Season and cook until filling is fairly dry
Season and cook until filling is fairly dry. Cook until no free liquid remains in the pan, keeping the later shell crisp.
Step 8
Heat oil to 170°C and warm the pai tee mould
Heat oil to 170°C and warm the pai tee mould. Add the food when the pan is hot but not smoking to avoid scorching.
Step 9
Dip mould thinly without covering its top edge
Dip mould thinly without covering its top edge. Keep the mould rim free of batter so the fried cup can release.
Step 10
Fry until cup releases and turns golden
Fry until cup releases and turns golden. Lift only once the thin cup releases from the mould and turns evenly golden.
Step 11
Drain and cool cups; repeat with batter
Drain and cool cups; repeat with batter. Drain excess oil on a rack so the underside stays crisp.
Step 12
Fill crisp cups just before serving
Fill crisp cups just before serving. Fill only after the cups have drained and cooled, keeping the shells crisp.
Common mistakes
- Early filling softens cups; keep frying oil below half the pan.
- Batter over the mould rim traps the fried cup.
- Wet filling quickly softens the crisp cups.
Tips
Use a proper pai tee mould; dried shrimp is shellfish.
