Kuih pie tee aka "top hats"

Ingredients

For the Pie Tee Cases:

• 180 g rice flour
• 50 g corn flour
• 50 g plain flour
• 1 egg
• 1/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1 egg
• 400 ml water

For the Filling:

• 1 1/2 cup turnip or jicama (sengkuang), julienned
• 1/2 cup carrot, julienned
• 1/3 cup thinly sliced shitake mushroom
• 2 cloves garlic, minced
• 2 tablespoons dried shrimp, slightly pounded
• 5 medium fresh prawns, shelled, deveined and chopped
• 1 tablespoon of oyster sauce
• Salt, light soy sauce and white pepper powder to taste

For Garnishing:

• Cilantro, finely chopped (optional)
• Shallot crisp (optional)
• Bottled chilli garlic sauce