Halal Leek Egg and Shrimp Pie is a popular Chinese dish usually eaten for breakfast. It is a thin crust pie with a thick egg custard filling. The dish originated in China and was introduced to the Muslim world in the late 19th century by Chinese Muslims who were living in Xinjiang, which borders what is now Afghanistan. In the early 20th century, it spread to Central Asia and beyond as other Muslims migrated to Xinjiang. Halal Leek Egg and Shrimp Pie are made with just five ingredients: eggs, flour, water, salt, and vegetable oil. The dough for this dish can be made from scratch or bought pre-made from Asian grocery stores or supermarkets that carry Asian products. The main ingredients of the Halal Leek Egg and Shrimp Pie are eggs, flour, water, salt, and vegetable oil. The dough for this dish can be made from scratch or bought pre-made from Asian grocery stores or supermarkets that carry Asian products. Other ingredients may vary depending on individual preferences and the recipe being used. The pie crust is typically cooked in vegetable oil with a small salt.
The first time I made this stuffing, Susan strongly requested to add more shrimp. It was estimated that there were about 10 shrimps, 200g of chives, and 2 eggs.
200g of flour + 120g of half-scalding with water, after waking up for a long time and rubbing with oil, it still feels better than flour hahaha, the extensibility is really super, and it will not break at all, I will definitely use this ratio in the future!
The first one is the best, with the most stuffing. Later, I was afraid that it would be broken and not enough (in fact, it was not broken at all), so I put a little less. Press the first one next time.
When adjusting the stuffing, I added five-spice powder, white pepper powder, soy sauce, and sesame oil, but it still feels light, so I can put a little more next time. It doesn't feel crispy enough since I put less oil this time.