1 / 1 Photo by: Suhara
- 3 eggs, beaten
- 2 tablespoons (30 ml) cooking oil
- 8 shallots
- 8 cloves garlic
- 2 tablespoons (30 ml) soya bean paste
- 2 cups (500g) yam bean (jicama), shredded
- 2 hard soya bean curd, fried and shredded
- 1 cup (70g) carrots, shredded
- 1 cup (100g) green beans, shredded
- 1 cup (100g) prawns, shelled and deveined
- 5ml (5 ml) dark black soya sauce
- 3 tablespoons (30g) caster sugar
- 10g salt
- For serving
- 20 large fresh popiah skin or dried spring roll skin softened with water
- 10 cloves garlic, blended to a paste
- 6 red chillies, blended to a paste
- hoisin sauce to taste
- 1 cup (100g) beansprouts, remove tails and blanched
- 1/2 cup (50g) dry roasted peanuts, coarsely chopped
- 50g fried shallots
Prep:20min › Cook:20min › Ready in:40min
- Heat a little oil in pan, and cook beaten eggs into a thin omelette. When cooked, cut the omelette into shreds and set aside.
- For the filling: Pound the shallots, garlic and soya bean paste together to make a paste. Heat oil in a pan and fry this paste until it is fragrant. Reserve 2/3 of this sauce and set aside. In the same pan, add the yam bean and cook until it is soft. Add the fried soya bean curd and stir until the flavours are blended and season with soya sauce, salt and sugar. Set aside.
- Heat a teaspoon of the pounded sauce and cook the prawns in it until cooked. Set aside. Repeat method with the carrots and green beans. Set aside and leave to cool.
- To serve: Place the popiah skin on a flat surface an spread a little hoisin sauce, garlic paste and chilli paste in a large circle in the middle of the skin. Lay a lettuce leaf on top, put a teaspoon of the cooked yam bean and beancurd mix, arrange some prawns, carrots, green beans, bean sprouts, peanuts, omelette strips and fried shallots. Fold in the sides, roll up and serve immediately.
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