Makes
8
Ingredients
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6 Mission Original Wraps
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Turnip Filling
60 ml cooking oil
300 g prawns, shelled and deveined
10 cloves garlic, peeled and pounded
2 tbsp preserved soy bean paste (taucu)
1 kg turnip, cut into thin strips
1 litre water
2 tbsp light soy sauce
½ tsp thick soy sauce
3 ½ tbsp sugar
Salt to taste -
Chili sauce to serve
2 small sieves, one slightly larger than the other (approximately 8 – 10 cm)
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Garnish
2 sprigs coriander leaves (cilantro), chopped
Omelette, made from 1 grade A (60 g) beaten egg, sliced thinly
Crisp-fried shallots
1 red chili, chopped
1½ tbsp chopped cucumber (without seeds)
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Instructions
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Step 1
Heat oil in a wok.
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Step 2
To make pie tie case, use a round cutter to cut 7 cm circles from Mission wraps. Place the small circle in between a small sieve (at the bottom) and a pie tie mould (on top) and deep fry for a few seconds to create a basket. Remove the sieve and mould. Deep fry the pie tie basket until golden brown. Repeat with the remaining circles. Allow to cool.
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Step 3
Sauté garlic in oil until fragrant. Add preserved soy bean paste and fry until oil surfaces. Add prawns and cook until it changes colour.
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Step 4
Lower the heat, add turnip and stir well. Add water and bring to boil.
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Step 5
Season well with light and thick soy sauce, salt and sugar. Simmer until turnip is soft.
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Step 6
To serve, spoon the fillings into each pie tie case. Garnish with coriander leaves, omelette, crisp-fried shallots, red chilies and cucumber. Serve immediately with chili sauce.
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Step 7
The oil must not be too hot to ensure even browning of the pie tie cases.
Cut each wrap immediately after it is taken out from the wrapper.
The cases should be stored in airtight tins so that they stay fresh longer.
