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1
Make and rest the batter
15 minutes
Room temperature (21°C / 70°F)
Whisk the flours and cornstarch with the salt and sugar, then whisk in the beaten egg and cold water until smooth and thin, like crepe batter. Strain through a fine sieve into a jug and rest for 30 minutes.
The batter should coat the back of a spoon thinly and run off in a ribbon — add a spoon of water if it feels thick.
Done when: The batter is smooth, lump-free and thin.
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2
Cook the jicama filling
15 minutes
Medium-high heat (200°C / 400°F)
Heat the 15 ml of oil in a wok, soften the shallots for 2 minutes, add the garlic and cook for 30 seconds more. Add the jicama, carrot and beans, stir-fry for 5 minutes, then add the soy sauce, sugar, salt and white pepper and cook 3 minutes more until the vegetables are just tender and still crisp. Tip into a bowl.
Do not overcook the filling — it should stay crisp, and it softens further in the warm cup.
Done when: The filling is tender-crisp, glossy and well seasoned.
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3
Fry the omelette and cut strips
8 minutes
Medium heat (180°C / 350°F)
Beat the 2 eggs with a pinch of salt. Fry in a lightly oiled non-stick pan over medium heat for about 2 minutes per side until just set, then slide out, roll up and cut into thin strips.
Keep the omelette thin — a thick omelette overwhelms the little cups.
Done when: The omelette is pale gold, thin and cut into neat strips.
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4
Heat the oil and the mould
5 minutes
Medium-high heat (180°C / 350°F)
Heat the deep-frying oil to 180°C (350°F). Dip the pie tee mould into the hot oil for 30 seconds so it is fully heated — a cold mould will not hold the batter.
Test the oil with a drop of batter: it should sizzle and rise at once without browning instantly.
Done when: The oil is at 180°C and the mould is hot.
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5
Fry the cups
25 minutes
180°C (350°F)
Dip the hot mould into the batter up to, but not over, the rim, then plunge it straight into the oil and hold for a few seconds until the batter sets. Jiggle gently to release the cup, fry for 1–2 minutes until golden and crisp, then lift out and drain upside down on a rack. Reheat the mould and repeat for about 24 cups.
Never let the batter go over the rim of the mould or the cup will not release. Work steadily — the cups fry fast.
Done when: Each cup is golden, lacy at the edge, crisp, and holds its shape.
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6
Fill and serve
10 minutes
Room temperature (21°C / 70°F)
Fill each cup just before serving with a spoonful of the warm jicama filling, top with omelette strips, scallions and a slice of chilli, and serve at once with the sweet chilli sauce on the side.
Fill only as many as you will eat right away — the filling makes the cups soggy within minutes.
Done when: The cups are crisp, generously filled and topped, and served immediately.
auto_awesome Finishing Touches & Plating
Serve the filled cups at once on a banana leaf or a platter, with the sweet chilli sauce in a small bowl on the side. Keep the spare cups and the filling separate until the moment they are eaten.
Malaysia
1h 10m
