• 3 garlic cloves
• 35 g shallots
• 15 g dried shrimp, rinsed
• 10 g cooking oil
• 15 g dried shiitake mushrooms, soaked to soften, stems removed, cut into thin slices
• 50 g yam beans (sengkuang), cut in strips (3 mm)
• 150 g carrots, cut in strips (3 mm)
• 1 tsp chicken stock powder
• 100 g water (not supplied)
• 20 g oyster sauce
• 30 g Chinese rice wine (Shaoxing Hua Tiao) (not supplied)
• 1 tsp white pepper powder
• 100 g fresh prawns, small-sized, deshelled, deveined, blanched
• 2 sprigs fresh coriander, leaves only
• 2 fresh red chillies, deseeded, cut in thin strips

Preparation

1. Place garlic cloves, shallots and soaked dried shrimp in mixing bowl, chop
   5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
2. Add cooking oil, sauté 8 min/120°C/  /speed  .
3.  Insert butterfly whisk. Add soaked mushroom, yam beans strips, carrot strips, chicken stock powder, water, oyster sauce, rice wine and white pepper powder, cook 15 min/120°C/speed .
4. Fill pie tee shells with filling, top with blanched prawns, coriander leaves and chilli strips. Serve immediately