Orange Pai Tee Filling

@lengluicooks

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes

Number of servings

FILLING Ingredients

  • 700g jicama (julienned)
  • 30/50g dried shrimp or shredded dried squid
  • 100g chicken (sliced)
  • 3 shallots (sliced)
  • 2 cloves garlic (chopped)
  • 1 tsp salt
  • A few dashes of white pepper
  • 2 tbsp cooking oil
  • ~200ml juice from 1 Sunkist® Navel orange

Garnish Ingredients

  • 1 sprig coriander (leaves separated)
  • 1 red chilli (sliced thinly)
  • Sunkist® Navel orange segments


Directions

  1. In a hot wok, cook chicken till fat renders.
  2. Add garlic, shallots, and dried shrimp. Mix until fragrant.
  3. Add jicama and orange juice. Let cook until softened and most of the water has evaporated (about 30 - 45 minutes depending on stove top).
  4. To assemble, scoop some filling into pai tee shells. Top with a Sunkist® orange segment, coriander and red chilli.

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