Batter for the Top Hat
(Sift these 2 ingredients)
100g plain flour
1 tbsp rice flour
¼ tsp salt
1 egg- lightly beaten
Enough oil for deep-frying
Filling (vegetarian style)
400g yambean (sengkuang) finely shredded, squeeze out excess water
100g carrot- finely shredded
5 dried Chinese mushrooms soaked and cut into thin slices
1 tsp chopped ginger
3 tbsp oil
1 tsp vegetarian oyster sauce
1 tsp salt
1 tsp light soy sauce
1 tsp sugar
A dash of pepper
Blend and use as thickening
1 tbsp corn flour
2 tbsp water
Methods (For the Top Hats)
1.Place sifted dry ingredients and salt into a mixing bowl. Add egg and mix with water to make a
runny batter. Strain the batter.
2.Heat oil in a deep wok or pan. Place pie tee mould in a hot oil for 1 minute. Remove the hot
mould and dip into the batter.
3.Put mould in hot oil until pie tee is golden in color. Give the mould a little shake to dislodge the
pie tee. Use a pair of chopsticks to pick up the pie tee. Place on absorbent paper to cool.
Store in an air-tight container or tin until required.
For the Filling
1.Heat oil and lightly brown ginger. Add mushrooms, yambean and carrot and stir-fry for a while.
Add seasoning and simmer until quite dry. Dish up and cool.
2.Just before serving, put in 2 teaspoons filling and garnish with shallots crisps. Serve with chili