Pie Tee

Hawker • Singapore

kcal

Protein

Carbs

Fat

Data source: SingaporeCalorie

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About Pie Tee

Crispy top hat pastry cups with jicama and prawn filling

How to Make Pie Tee (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Pie Tee, a beloved snack from Singapore's vibrant hawker culture, is a true reflection of the city’s multicultural tapestry and penchant for delicious street food. These crispy, delicate pastry shells—commonly called 'top hats' for their shape—are filled with a savory medley of julienned vegetables, prawns, and sometimes chicken or crab, offering a delightful contrast of textures and flavors with every bite. Originating in Peranakan cuisine, Pie Tee quickly became a staple at kopitiams (local coffee shops) and festive gatherings, admired for both its visual appeal and its adaptability to modern, health-conscious diets. Its crisp shell and fresh, colorful fillings make it not just a tasty snack but also a conversation starter, often enjoyed at family celebrations or while exploring Singapore’s iconic food markets. Whether served as a light lunch or party canapé, Pie Tee exemplifies Singapore’s knack for fusion, blending Chinese and Malay influences in a bite-sized treat perfect for sharing.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten, egg, shellfish, soy

Ingredients(for 5 filled Pie Tee cups per person)

10 pieces Pie Tee shells (homemade or store-bought)
100g Prawns (peeled, deveined, chopped)
50g Chicken breast (boiled, finely shredded) - optional
100g Jicama (known locally as bangkuang, peeled and julienned)
50g Carrot (julienned)
30g French beans (sliced thinly)
2 cloves Garlic (minced)
1 small Shallot (finely chopped)
1 Egg (hard-boiled, finely chopped) - optional
1 tbsp Light soy sauce (low sodium preferred)
1/4 tsp White pepper
1 tsp Cooking oil (for stir-frying)
2 sprigs Fresh coriander (chopped, for garnish) - optional
2 tbsp Chilli sauce (optional, for serving) - optional

Instructions

1
Prep all vegetables by peeling and julienning jicama and carrot, and slicing French beans. Mince garlic and chop shallot finely.
5 minutes
Use a mandoline for even, thin slices of jicama and carrot.
2
Heat 1 tsp cooking oil in a non-stick pan over medium heat. Add shallot and garlic, sauté until fragrant.
2 minutes
Keep the heat moderate to prevent burning the aromatics.
3
Add prawns (and shredded chicken, if using). Stir-fry until prawns turn pink and chicken is heated through.
3 minutes
Do not overcook prawns to preserve their tenderness.
4
Add jicama, carrot, and French beans. Stir-fry for 3-4 minutes until vegetables are just tender but still crisp.
4 minutes
Aim for vibrant colors and crunch to maintain nutrients.

Why This Dish is Healthy

This Pie Tee recipe is a healthy choice because it uses fresh, minimally processed ingredients and lean proteins, making it low in saturated fat and calories. The abundance of vegetables ensures a good supply of fiber and micronutrients, while the portion control from individual shells helps manage calorie intake. With customization options for dietary needs, Pie Tee is the ideal snack for the health-conscious, fitting seamlessly into balanced diets and calorie tracking.

Pie Tee is naturally high in fiber thanks to jicama, carrots, and French beans, supporting healthy digestion. Prawns and chicken provide lean protein, while the low use of oil and the option for low-sodium soy sauce help keep fat and sodium in check. Vitamins A and C from the vegetables boost immunity, and the hard-boiled egg adds extra protein and essential minerals. The recipe is balanced in macros and suitable for light, nutritious snacking.

Pro Tips

💡Tip 1: Prepare filling ahead but fill shells only at the last minute to keep them crispy.
💡Tip 2: Use a salad spinner to remove excess moisture from vegetables for optimal crunch.
💡Tip 3: Serve with freshly made chilli sauce for a true Singaporean touch.

Storage & Serving

Store Pie Tee shells in an airtight container at room temperature for up to 3 days. Keep the filling refrigerated in a sealed container for up to 2 days. Assemble just before serving to maintain shell crispiness.

Best served: Breakfast or Lunch