From The Straits Times    |

Photo: Photography WONG WEI LIANG Art Direction & Styling NIKKI HO

Makes 24

INGREDIENTS
2 bundles bean vermicelli (glass noodles)
2 tsp Kubara Yuzu dressing*
3 crabsticks, chopped
100g seasoned scallops (chuka hotate)
3 tbsp flying fish roe (tobiko), plus more for garnish
24 kueh pie tee cups
S&B Chili Pepper (ichimi togarashi)

DIRECTIONS
1 Cook the bean vermicelli in a pot of boiling water for 4min. Drain and cut into shorter strands. Cool at room temperature for 5min.
2 Mix the yuzu dressing with the noodles. Add the crabsticks, seasoned scallops and flying fish roe. Mix well.
3 Put the noodle filling in the kueh pie tee cups and top with a pinch of flying fish roe and Japanese chilli pepper.

*Available at Fairprice Finest supermarkets.

If you’re interested in other Nonya recipes, why not try making dumplings at home

This article was originally published in Simply Her May 2015.