My mother been saying that I haven't made Pai Tee for a while. Pai Tee is a delicious dish crispy shell shaped like top hat, with usually savory ingredients inside. They makes great hors d'ourves. These days I've seen variations of Pai Tee. Some of them used salads to stuff in the shell. Making Pai Tee, however was quite tricky. The frying process is quite time consuming. The recipe I've always had requires some flour, and corn flour. My mother thought that the shell isn't that good. I browse on the internet and noticed that many were using the combination of flour and corn flour. So, I combined those two recipe for a tryout.
Pai Tee Skin
1tbsp rice flour
2tbsp corn flour
1. Heat the pot over medium fire. You need a deep pot with plenty of oil for deep frying. Make sure the Pai Tee mold could be covered in oil while frying.
2. Mix well all ingredients in a bowl.
3. Heat your mold in the oil for 2 minutes.
4. Dip the mold into the batter, make sure that the batter cover the sides of mold and the batter isn't too thick.
5. Slowly dip the batter coated mold into the hot oil. The Pai Tee skin will separate itself from the mold. If it didn't separate, you may use a toothpick to separate them.
6. Fry them for a bit more until they're golden.