Keto Kuih Pie Tee (with Cheese Shells)
Keto Top Hat Salad (with Cheese Shells)
Yes, with a tweak: the primary modification is replacing the high-carb shell. About 6g net carbs per serving, lower than 5 in 10 Malaysian dishes.
What it is
A keto-friendly interpretation of the classic Nyonya 'Top Hat' appetizer. Instead of traditional deep-fried flour shells, savory cheese crisps or baked almond flour cups are used to hold a vibrant filling of stir-fried jicama (replaced with daikon/cabbage), carrots (minimal), mushrooms, prawns, and thinly sliced omelette, topped with a sugar-free chili sauce.
Key ingredients
Cheese crisps/almond flour cups, daikon radish (shredded), cabbage (shredded), shiitake mushrooms, prawns, eggs (for omelette strips), garlic, shallots, (optional: minimal green beans/carrots for color), sugar-free sweet chili sauce, white pepper, cooking oil, cilantro for garnish.
How to make it keto
The primary modification is replacing the high-carb shell. Replace jicama with daikon or extra cabbage. Omit carrots or use sparingly. Ensure chili sauce is sugar-free. Request no cornstarch in the filling.
Say this to the waiter (Malay)
Keto Kuih Pie Tee ini, ganti sengkuang dengan lobak putih atau lebihkan kobis. Jangan letak lobak merah. Guna sos cili tanpa gula, tiada kanji dalam inti.
For Keto Kuih Pie Tee, use daikon/extra cabbage instead of jicama. Omit carrots. Sugar-free chili sauce, no cornstarch in filling.
Watch out for
Original shells are flour-based. Jicama and carrots are high in carbs. Sweet chili sauce often contains high sugar. Starch thickeners in the filling are possible.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Malaysian menuAll 735 Malaysian dishes ›
