Pai Tee

Photo: ai-Chan

Ingredients

Pai Tee Skin

100 grams flour

1 tablespoon rice flour

2 tablespoons corn flour

1 pound egg

180 milliliters water/milk

salt

Pai Tee Mold

Pai Tee Filling

1 1/2 kilograms carrot- cut julienne

200 grams shrimp- chopped

2 tablespoons chopped garlic

50 grams bean sprout

50 milliliters chicken stock

Pai Tee Sauce

6 pounds red chilies

1 inch ginger

5 cloves garlic

1/2 tablespoon salt

1 tablespoon vinegar

2 tablespoons salt

Preparation

Pai Tee Skins

Heat the pot over medium fire. You need a deep pot with plenty of oil for deep frying. Make sure the Pai Tee mold could be covered in oil while frying.

Mix well all ingredients in a bowl.

Heat your mold in the oil for 2 minutes.

Dip the mold into the batter, make sure that the batter cover the sides of mold and the batter isn't too thick.

Slowly dip the batter coated mold into the hot oil. The Pai Tee skin will separate itself from the mold. If it didn't separate, you may use a toothpick to separate them.

Fry them for a bit more until they're golden.

Pai Tee Filling

Heat a skillet over a medium fire.

Stir garlic with oil until golden. Add in carrot and chopped shrimp.

Add in chicken stock and let it simmer and reduce for two minutes. Then, stir in bean sprout.

Season to taste.

Add in the fillings into the case. Top with Pai Tee chili sauce, and garnish with chopped spring onion, or sliced cherry tomato.

Pai Tee Sauce

Blend red chillies with ginger and garlic.

Cook the blended ingredients with sugar, vinegar and salt over medium heat.