Mix all the ingredients and blend this till smooth. Keep the blender add the bottom to prevent air from mixing with the batter. Then pass the batter though a fine sieve. Meanwhile heat up you pie tee stamp in some oil that’s 160 degrees Celsius. Once the stamp is hot and the batter is ready submerge it just below the top for around 5 seconds. The longer you leave it in the thicker the shell will be. Now let the batter on the stamp dry for a minute before deep frying the stamp for 90 seconds. Once almost no more bubbles form you know it’s done. Then take the pie tee of the stamp and continue deep frying more pie tee’s. If the pie tee’s stick to the stamp it means the oil is too cold. If the batter already fall off while dipping it in the batter it means the frying oil is too hot.