Crispy pie tee one bite-sized snack is stuffed with basic fried sengkuang /Jicama ingredients in a thin crispy pie tee shell, topped with home my home make thai sweet and sour chilly sauce which is a good combination.
https://laycook.blogspot.com/2018/03/fried-jimaca-sengkuan.html
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Dip mold into hot oil for a few minutes. |
 This is how you batter should be when before frying . |
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Ingredients
50 g flour
50 g rice flour
30 g cornstarch
1 eggs
1/4 tsp salt
20g sugar
200 ml water
Direction
Mixed all the above ingredient until well dissolved and smooth.
Preferably sieve the batter to ensure no lumps set aside to rest for 20 minutes.
In a hot pot of cooking oil..dip the mold till hot.
Stir batter each time before dipping mold into batter.
This is how it should looks like before going into hot oil.
Dip into hot pot and let it rest for a few second before shaking off from mold.
Once it is loose.. allow it to deep fried for another few second till lightly brown.
That's it.
Note:
Recipe makes est 50 pieces of pie tee shell.
Keep in a air-tight container.
Best be eaten within 2-3 days the most.