A friend who came from Singapore gave me a metal mold for making these "top hats" as they are called. With it was a recipe of Kuih Pie Tee, served as hor d'oervres, snack or for teatime. I was also told that this is a favorite Malaysian treat. I wanted to try them right away so I made these and saved some for you. They are crispy, delicious and spicy. A chili sauce can be served on the side if the filling is made milder.
For the hats
3/4 cup flour
1/2 teaspoon rice flour
1 egg well beaten
1/2 cup water
a pinch of salt
oil for deep frying
Make a smooth batter with the ingredients. Strain to rid of lumps. The batter should be thick enough to coat the mold. Dip the mold just below the brim and put gently into the hot oil. The batter should start to crisp and loosen a bit. Giggle up and down gently and the hat will slip off the mold. Let cook until slightly golden.
Set them on a paper towel straightaway to absorb the extra oil.
The ingredients for the filling are chopped shrimps, green onions, shredded jicama, shredded carrots and some minced chili. All these are then sauteed with minced garlic until tender. Season with salt and pepper to taste.
Fill the hats and serve.