Stuffed Lettuce Cups
With braised radish & shiitake mushrooms – KUEH PIE TEE –
SINGAPORE / MALAYSIA (PERANAKAN)
A traditional kueh pie tee is a thing of beauty but also of madness. A metal cupcake-shaped mould is dipped into batter and then swirled around in hot oil for just the right length of time to make a very delicate pastry case. This pastry is then filled with braised vegetables and topped with all sorts of goodies. The difficulty getting hold of this vintage mould, and the effort involved in individually frying each pastry case, means that many people are put off making this Peranakan snack. It is a pity, though, because the braised radish and shiitake mushrooms make a delicious filling for other vessels – my favourite being cos lettuce leaves. The lettuce cups are refreshing and crisp, giving the traditional fried snack a simpler, lighter modern update.
- a handful of dried shiitake mushrooms
- 2 tablespoons light soy sauce
- a pinch of unrefined light brown sugar
- 1 medium (800g) daikon radish/mooli
- 1 medium carrot
- 6 cloves of garlic
- 2 tablespoons groundnut oil
- sea salt, to taste
- ¼ teaspoon white pepper
- lettuce leaves
- crispy fried shallots (see here)
- roasted peanuts, crushed
- cooked chilli garlic sauce (optional, see here)
- white crabmeat
- small coldwater prawns
- omelette strips
- Lightly rinse the dried shiitake mushrooms. Stir the soy sauce and sugar into enough warm water to cover the dried mushrooms, and let soak for about 30 minutes to rehydrate. Finely shred the daikon radish and carrot, and finely chop the garlic. When the shiitake mushrooms are plump and soft, drain and slice, reserving the soaking liquid.
- Heat a wok over a medium heat, and add the groundnut oil. When the oil is hot, add the chopped garlic and stir-fry until fragrant. Add the mushrooms, daikon radish and carrot, along with big pinches of salt and the pepper. Stir quickly for a few minutes, then add the mushroom soaking liquid. Turn the heat down, cover and let cook until the vegetables are tender, but not soft. Taste and adjust the seasoning as needed. Let cool slightly.
- To serve, use chopsticks to fill the lettuce cups with the braised vegetables. Add any special toppings, and finish with a sprinkling of crispy shallots and peanuts and the chilli garlic sauce, if using.