Aromatic Basil Minced Pork Kuih Pai Tee

Name: Aromatic Basil Minced Pork Kuih Pai Tee
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: Asian
Ingredients: 300g Pork (finely minced); 10mL Fish sauce; 3mL Dark Soy sauce; 3g Stevia; 3g dried Chilli flakes; 5g minced Garlic; Fresh Basil for garnish; 6g Plain Flour; 1.5g Cornflour (Corn Starch); 6.6g Rice Flour; 0.18g Salt; 14.4g Egg; 24mL Water; 30mL Canola Oil (for frying)

20 steps

Prep:25minCook:12min

Serve as an entrée with a selection of sweet chilli, sweet and sour, and soy sauces to be spooned over the top. NOTE: As the original Kuih Pai Tee shell recipe makes 100 shells, the ingredient amounts indicated below have been adjusted for 6 shells only.

Updated at: Fri, 02 Feb 2024 22:44:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories94.1 kcal (5%)

Total Fat7.1 g (10%)

Carbs2.7 g (1%)

Sugars0.1 g (0%)

Protein5.6 g (11%)

Sodium216.8 mg (11%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

300gPork

finely minced

10 mLFish sauce

3 mLDark Soy sauce

3gstevia

3gdried Chilli flakes

5gminced garlic

fresh basil

for garnish

Kuih Pai Tee Shells (x6)

6gPlain Flour

1.5gCornflour

Corn Starch

6.6gRice Flour

0.18gSalt

14.4gEgg

24 mLWater

30 mLCanola Oil

for frying

Instructions

Step 1

Remove stems from Basil. (We’re just using the leaves).

Step 2

Rinse and set aside to dry.

Step 3

Sauté garlic till fragrant.

Step 4

Add pork and break it up.

Step 5

Keep frying until the pork starts to turn from pink to a uniform opaque colour.

Step 6

Add fish sauce, dark soy sauce, sugar, and chillies. Mix well.

Step 7

Put about 2 tsp (10g) of the pork mixture into each shell and serve.

Kuih Pai Tee Shells

Step 8

Place the eggs in a large mixing bowl and whisk well;

Step 9

Add the flours and salt in a large mixing bowl;

Step 10

Add the water and mix in, a little at a time;

Step 11

Strain the batter, transfer it into a big bowl or jug, cover, and set aside for at least an hour. (Start by using a bigger bowl, as the batter recedes, transfer it to a smaller bowl, and then an even smaller bowl)

Step 12

Fill a saucepan, that is deep enough for the mould, with enough oil to cover the mould;

Step 13

Heat the oil, on medium, until hot;

Step 14

Dip the mould into the heated oil until it’s just hot (but not too hot);

Step 15

Take the mould out of the oil and dip it into the batter;

Step 16

Coat the mould until it’s up to the 90-95% level and make sure it’s well coated on the side and bottom (the mould shouldn’t be too hot and it shouldn’t sizzle when it’s dipped in the batter);

Step 17

Let excess batter drip off, then plunge the mould into the hot oil only to the top of the mould, for 30-40 seconds;

Step 18

Separate the batter from the mould (see Tips below), leaving the shells in the oil to continue cooking;

Step 19

Deep fry in the oil until it turns light to golden brown in colour, turning occasionally as shells will float on top of the oil. (The case shouldn’t come off too early or it will not retain the perfect shape).

Step 20

Transfer coked shells out onto a plate with paper towels (to soak up the excess oil) and store in an airtight container until ready to use.