The pastry shells are made using a special mould called a pie tee. As the moulds are difficult to find in Australia, we’ve substituted wonton wrappers and baked them in a mini-muffin pan to mould them. 

Makes
25

Preparation

20min

Cooking

15min

Skill level

Mid
By
Average: 3 (34 votes)
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Ingredients

  • 25 square wonton wrappers
  • 2 tsp vegetable oil 
  • 8 green prawns, peeled with tails intact, cleaned, finely chopped
  • 1 garlic clove, chopped
  • 200 g yam bean (see Note), peeled, cut into julienne
  • 1 carrot, peeled, cut into julienne   
  • 100 g green beans, thinly sliced on the diagonal
  • 1 tsp light soy sauce
  • ¼ tsp white pepper
  • 250 g fried firm tofu, cut into 5 mm cubes
  • fried Asian red eschalots and coriander leaves, to serve

Chilli sauce

  • 100 g (about 6) long red chillies, sliced
  • 8 cm-piece ginger, peeled, roughly chopped
  • 10 garlic cloves, roughly chopped
  • 75 g (⅔ cup) white sugar
  • 95 g (⅔ cup) tomato sauce (ketchup)
  • 1 tbsp lemon juice or white vinegar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat oven to 180°C. Using a rolling pin lightly dusted with flour, roll out each wonton wrapper to a 12 cm square. Using a 9 cm round cutter, cut each wrapper into a round, then lightly press into a greased mini muffin pan. Bake for 5 minutes or until crisp and golden.

To make chilli sauce, blend chillies, ginger and garlic with 125 ml water in a blender to a smooth paste. Transfer to a bowl. Add sugar, tomato sauce, lemon juice and ½ tsp salt, and stir until combined and sugar has dissolved. Refrigerate until needed. Makes 1 cup.

To make filling, heat 1 tsp oil in a wok over low heat. Add the prawns and stir-fry for 4 minutes or until just cooked. Transfer to a bowl and set aside. Return wok over low heat, add remaining 1 tsp oil and cook garlic for 2 minutes or until light brown. Add yam bean, carrot, beans, soy, 2 tbsp water, white pepper and ½ tsp salt, and cook for 3 minutes or until vegetables are cooked but still crisp. Transfer to a bowl and keep warm.

When ready to assemble, stir reserved cooked prawns and fried tofu through vegetable mixture. Fill pastry cup three-quarters full with the warm filling. Serve topped with fried Asian red eschalots, coriander leaves and chilli sauce.

Note

Yam bean (mengkuang) is a crunchy root vegetable available seasonally from Asian food shops. Substitute plain or savoy cabbage.
 
As seen in Feast Magazine, Issue 12, pg53.

Photography by Chris Chen