Kuih Pai Tee (makes 50)
Fry the prawns with (olive) oil
1
Flip when colour begins to change
2
Once cooked through remove from pan. Set aside to cool and slice in half lengthwise
3
Ingredient prep!!
4
Fry dried shrimp with shallots and garlic in oil until fragrant
5
Add in 2tsp each of XO sauce; shallot sauce; dried chili sauce
6
Add 1 tbsp of mirin and scrape the bottom of the pan
7
Drain and fry the shredded turnip until softened
8
Add in cubed fried beancurd
9
Pour in chicken stock and shredded carrots
10
Simmer for 10-15mins over medium heat until stock has mostly evaporated
11
Season with dark soy sauce, white pepper and salt
12
Optional: Cover and simmer on low heat for 15-30 minutes to enhance flavour
13
Set filling aside to cool
14
Assembly time
15
Bon appetit!
1; (shredded;soaked)
Turnip / Jicama
2; (cubed)
Fried Tofu
25
Prawn
1 tbsp
Dry Shrimp
1; (shredded)
Carrot
4; (minced)
Garlic Cloves
3; (minced)
Shallots
1 cup
Chicken Stock
2 tsp
XO sauce
2 tsp
Shallot Sauce
2 tsp
Prawn Chili
1 tbsp
Dark Soy Sauce
1; (diced)
Small Cucumber
3; (diced)
Hard Boiled Egg
1/2; (kernels)
Corn (white)
50
Shells
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