Deep fried pastry cups called Pie tee in Malaysia and Krathong Tong in Thailand are essentially the same thing. There are many different fillings and they're different for both countries.

The cups maybe made as described in Kueh Pie Tee, they are often available in Asian delicatessans pre-made. This filling is what I would term a universal savoury filling. It can be enhanced by any number of ingredients and that is up to the cooks pleasure.

The ingredients here have been listed without amounts because it would depend on the number of cups needed to be made and the proportions are not important at all. Seasoning would be the most important aspect of this recipe but that is a personal choice. I would suggest just mixing what looks appropriate together and it will be perfect.

  • Prawn, shelled, cleaned and minced
  • Chicken, minced
  • Corn kernels
  • Onion, chopped finely
  • Light Soy sauce
  • Sugar
  • White pepper
  • Salt
  • Chillie powder
  1. Stir fry the chicken mince in a hot wok with a little oil. Add an amounbt of light soy sauce and stir until just blanched. ( 3  minutes).
  2. Add the onion and stir fry until translucent.
  3. Add the canned corn kernels and the prawn meat. Stir fry this until the prawn meat just becomes opaque.
  4. Add the seasonings, mix well and taste. Adjust the seasonings to suit.
  5. Remove from the heat.
  6. Fill the kratongs or Pie Tee with the mixture when cool.
  7. Garnish with coriander, cucumber green onion slices and serve on a platter.