Saturday, 16 August 2008

Pai Ti (Top Hats)

From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients(patty cases):
100g rice flour
30g plain flour
1 egg (beaten)
150ml water
A pinch of salt
1/4 tsp kapur/ edible slake lime (optional)
1/2 tsp minced garlic
200g yam bean (shredded)
100g shrimps (diced)
1/2 piece beancurd (diced)

1/2 tsp tauchu
1/2 tsp sugar
1/2 tsp salt
A dash of pepper

For Garnishing:
100g cooked crab meat
Some coriander

Chilli paste (mix well):
10 red chillies (blended)
5 pips garlics (blended)
2 cm young ginger (blended)
A dash of salt
2 tbsps lime juice
1 tbsp sugar

1. Mix well all cases ingredients. Sieve to obtain a smooth, thin batter.
2. Dip the mould into hot oil. Drip off excess oil. Then dip into the batter till almost full. Deep fry in oil. Shake the mould lightly to loosen the case. Remove cases once it becomes golden brown. Absorb away excess oil. Repeat process till the batter is used up.
3. Let cases to cool. Keep in airthight jars.
4. Saute minced garlic with 1 tbsp oil. Add in other filling ingredients and fry till cooked. Seasoning to taste.
5. Drain excess liquid from the filling. Whilst hot, fill up the cases. Garnish and top with some chilli paste. Serve immediately.

Tips: Kapur helps the pai-ti cases to be crispy. It is available at Indian shops in the market.
Pai-ti cases can be made a day ahead and kept in airtight jars.

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