Mussel pie tee

300 grams	mussel cooking liquid
50 grams	egg
100 grams	flour
25 grams	corn starch
6 grams	squid ink

Pour the mussel cooking liquid into a measuring cup and also add the egg, the flour, the corn starch and the squid ink. Now blend it till it’s a smooth batter with no lumps. To really insure there are no more lumps and to remove any small air bubbles pass the batter through a fine sieve. Then heat up some frying oil till the temperature is 170 degrees Celsius and submerge the pie tee stamp to heat it up as well. Click here for more information. Now once the stamp and oil are hot gently submerge it in the batter and dip in two more times. Then air dry the batter for 12 minutes by hanging it above the hot oil. For this I tied a string to a magnet and a clip. Once it’s dry deep fry it for a minute in the hot oil. Press the stamp to the bottom of the pan to create a little bottom on the pie tee so it can stand without falling over. After that gently remove it from the stamp and continue making the pie tee’s. Now I know the drying process takes a long time, but it’s really worth it. You can also directly deep fry them, but then the pie tee’s will be very bubbly. Both are delicious, but the looks definitely also matter. Now place them on a kitchen paper and keep them dry and covered for later.

Recipe used in Thai mussel pie tee