Kueh pie tee

Step 1: Whisk 2 ⅞ oz plain flour, 1 oz rice flour, 1 egg, ¼ tsp salt and ¾ cup water into a smooth, thin batter like single cream. Strain and rest for 30 minutes.

Step 2: Heat 2 tbsp vegetable oil in a wok over a medium heat and fry 4 cloves garlic for 30 seconds, then 1 tbsp fermented soybean paste (tau cheo) for 30 seconds. Add 1 ⅓ lb jicama, 1 carrot, 1 tsp sugar, ¼ tsp white pepper and ¼ cup water. Cook, stirring now and then, for 20–25 minutes, until the jicama is soft and translucent and the liquid has almost gone. Cool.

Step 3: Beat 2 eggs and fry them as two thin omelettes in a lightly oiled pan over a medium heat. Roll up and slice into fine strips.

Step 4: Heat 3 ¼ cups vegetable oil in a small deep pan to 350°F, with the pie tee mould sitting in the oil. Lift out the hot mould, shake off the oil and dip it into the batter to just below the rim. It should sizzle and coat thinly.

Step 5: Plunge the coated mould into the oil. After 20–30 seconds the cup loosens; nudge it off with a chopstick and fry it alone for 1–2 minutes more, until pale golden and crisp. Common mistake: the batter running off the mould; if it does, the mould isn't hot enough. Drain upside down and repeat to make about 30 cups, reheating the mould each time.

Step 6: Just before serving, fill each cup with a little jicama filling, top with omelette strips, a leaf of 1 small bunch coriander leaves, a dot of 4 tbsp sweet chilli sauce and a few 3 tbsp fried shallots. Eat straight away while the cups are crisp.