Blanch shrimps and set aside.
Blanch beansprouts and set aside.
Add eggs into a pot of water and bring to a boil. Once boiling, cook for about 7 minutes to achieve hard boiled eggs with a creamy centre. Remove eggs from water and peel off shell. Roughly chop eggs and set aside.
Pan fry beancurd chunks until crispy on all sides. Cut into smaller cubes and set aside.
Add about 1-2 tbsp of oil into frypan and saute garlic and shallots until fragrant.
Add jicama and carrot and fry until soft but crunchy. Add water intermittently (total 1 cup) during the cooking process. It will take about 10 minutes for the jicama to become soft enough. Season with light soya sauce, sugar and white pepper.
Fill kueh pie tee cups with jicama-carrot mixture, beansprouts, eggs and beancurd, then top off with a shrimp and a dab of chilli if you like. You can also add some juice from the jicama-carrot mixture into the kueh pie tee cups!