Crispy Pai Tee Recipe by Dapur Sinolin

Preparation time 30 Minutes
Cooking time 30 Minutes
Serves 15 pieces

Ingredients for cup:

• 250 grams of purpose flour
• 100 grams of rice flour
• 280 of ml water
• ½ tsp of salt
• 1 litre of Sinolin cooking Oil

Ingredients for filling:

• 326 grams of Jicama, chopped
• 170 grams of carrot, chopped
• 4 tbsps of cooking oil
• 3 cloves of garlic, minced
• 30 grams of dried shrimps,
• 1 pcs leek
• 1/2 tsp salt
• 1/2 tsp pepper

GARNISH

• lettuce
• chili sauce
• fried onion

Direction For the cup:

Combine all the flour, salt, and water in a mixing bowl and mix well.

Heat up the oil. Then dip the mold into the heated oil until it’s just hot (but not too hot).

Take out the mold and then dip it into the batter. Let excess batter drip off, then plunge the mold into the hot oil.

To separate the batter from the mold, jiggle the mold up and down to loosen it. Transfer it out onto a plate with paper towels (to soak up the excess oil).

For the filling:

Heat oil in a pan, add prawns and garlic, stir until fragrant, add jicama, carrot, leek, and water. Cook until the vegetables are soft, about 5 minutes using medium heat. Set aside.
Take a cup of Pai Tee, add lettuce leaf followed by the filling. Add chili sauce and sprinkle with fried onions. Serve