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Pie Tee Filling


Pie Tee Filling



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  • 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


    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