- 30 mins
- 40 mins
Ingredients
- Fillings:
- 3/4 cup cooking oil
- 20 fresh popiah wrappers
- Fresh lettuce leaves, wash and drained dry
- 3 cloves garlic, finely minced
- 8 oz shrimp, shelled, deveined and cut into small pieces
- 2 lbs yambean or jicama, grated
- 2 oz french beans, sliced
- 4 bean curd, diced into small pieces
- Some store-bought fried shallot crisps, optional
- Seasonings:
- 1 teaspoon salt or to taste
- 1/2 teaspoon white pepper powder
- 1 teaspoon sugar or to taste
- 1 cup water
- Sauces:
- 1/2 cup sweet sauce (tee cheo) or Hoisin sauce
- 1/4 cup chili sauce (Sriracha or Lingham Hot Sauce)
Preparation
Step 1
Heat up your wok with 1/4 cup oil, shallow fry the bean curd until lightly browned. Dish out and drain on paper towels.
In a deep pot, add in the remaining oil until heated. Transfer the garlic into the deep pot and stir fry until aromatic, add in the prawn and stir fry until slightly cooked.
Add in the yambean or jicama, french beans, salt, pepper, sugar and water, stir well. Reduce the heat and simmer until the yambean or jicama turns soft, for about 30 minutes. Taste the filling, add more salt and sugar to taste. Dish out the filling and keep aside to cool. The filling might be slightly watery.
Lay a piece of the Popiah wrapper on a flat board. Spread a little sweet sauce or hoisin sauce and a little chili sauce on it. Place a lettuce leaf over the sauces. Spoon 3 tablespoons of filling onto the leaf. Top with the fried bean curd and fried shallot crisps. Fold up the two sides of the wrapper and roll up. (You can view the step-by-step pictures of rolling popiah here.) If you wish, you can scoop a tablespoon of the filling juice on top of the Popiah. Serve immediately.