Recipes · Malaysian · Appetizers
Pie Tee
One serving has 310 kcal and 15 g protein, and at least a fifth of a woman's daily need of copper (31%), vitamin K (31%), selenium (29%), vitamin A (29%), phosphorus (26%) and thiamin (26%). Ready in 35 minutes.
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- Preparation: 20 min
- Cooking: 15 min
- Makes: 1 serving (240 g)
- Difficulty: Medium
- Diets: Pescatarian, Dairy-free
- Contains: egg, gluten, shellfish, soy
Ingredients
- 30 g Flour, all-purpose
- 15 g Eggs, whole, raw
- 40 g Water
- 10 g Vegetable oil
- 60 g Jicama, raw
- 20 g Carrots, raw
- 40 g Shrimp, raw
- 4 g Garlic, raw
- 8 g Shallots, raw
- 3 g Soy sauce
- 2 g Sugar
- 1 g Salt
- 5 g Sriracha
- 2 g Cilantro, fresh
Method
- Whisk the flour, egg and water into a thin, smooth batter and season with a pinch of the salt; this makes about 5 pie tee shells, one serving.
- Heat the oil to 180 °C (350 °F); dip a pie tee mold into the batter to coat the outside, then lower into the hot oil until the shell crisps and releases, 1-2 minutes; repeat to make the shells, draining each on paper towel.
- Stir-fry the garlic and shallot in a little of the remaining oil, add the julienned jicama and carrot, and cook 3-4 minutes until softened.
- Add the shrimp, soy sauce and remaining sugar; cook 2-3 minutes more until the shrimp is opaque and cooked through.
- Spoon the warm filling into the crisp shells just before serving so they stay crunchy, and top with the chili sauce and cilantro.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 310 kcal | 15% |
| Carbohydrates | 36 g | |
| Water | 174 mL | |
| Fiber | 4.8 g | 16% |
| Protein | 14.5 g | 30% |
| Tryptophan | 0.07 g | |
| Threonine | 0.24 g | |
| Isoleucine | 0.26 g | |
| Leucine | 0.45 g | |
| Lysine | 0.27 g | |
| Methionine | 0.13 g | |
| Cystine | 0.13 g | |
| Phenylalanine | 0.3 g | |
| Tyrosine | 0.2 g | |
| Valine | 0.31 g | |
| Histidine | 0.15 g | |
| Fat | 12.1 g | |
| Monounsaturated | 2.9 g | |
| Polyunsaturated | 6.3 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 5.5 g | |
| Saturated | 2.1 g | |
| Trans-Fats | 0.08 g | |
| Cholesterol | 120 mg | |
| Calcium | 67.2 mg | 7% |
| Copper | 0.28 mg | 31% |
| Iron | 2.6 mg | 14% |
| Magnesium | 38.6 mg | 12% |
| Manganese | 0.42 mg | 23% |
| Phosphorus | 185 mg | 26% |
| Potassium | 395 mg | 8% |
| Selenium | 15.9 µg | 29% |
| Sodium | 748 mg | |
| Zinc | 1.2 mg | 15% |
| Thiamin (vitamin B1) | 0.29 mg | 26% |
| Riboflavin (vitamin B2) | 0.27 mg | 25% |
| Niacin (vitamin B3) | 2.3 mg | 16% |
| Pantothenic acid (vitamin B5) | 0.58 mg | 12% |
| Pyridoxine (vitamin B6) | 0.2 mg | 15% |
| Folate (vitamin B9) | 78.5 µg | 20% |
| Cobalamin (vitamin B12) | 0.13 µg | 5% |
| Choline | 56.6 mg | 13% |
| Vitamin A | 205 µg | 29% |
| Vitamin C | 17.1 mg | 23% |
| Vitamin D (D2 + D3) | 12.3 IU | 2% |
| Vitamin E | 1.8 mg | 12% |
| Vitamin K | 28.2 µg | 31% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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