Nonya Fresh Popiah

Preparation time

30 Minutes

Cooking time

20 Minutes

Serves

20

Fresh popiah is more than just South East Asia's version of a wrap. It's great for a light lunch and packs a punch with its contrast of flavours.

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Try making this at home with your loved ones and they might enjoy putting together their own popiah too!

Ingredients

1
kilogram
Yambean
, grated
1/2
cup
Dried Shrimp
, soaked and minced
1
Onion
, thinly sliced
1
medium
Carrot
, grated
5
cloves
Garlic
, finely chopped
5
cups
Prawn Stock
, from blanching the prawns
1
teaspoon
Salt
, or to taste
1/2
teaspoon
White Pepper Powder
1/2
teaspoon
Sugar
, or to taste
3
tablespoons
Cooking Oil
20
Fresh Popiah Wrappers
4
pieces
Chinese Sausage
, thinly sliced and sautéed
4
Eggs
, hard boiled and lightly mashed
1
bunch of
Fresh Wansoy
2
cups
Beansprouts
, very lightly blanched
200
grams
Prawns
, shelled, deveined and blanched
80g
Fresh Lettuce Leaves
, washed and drained dry
4
Bean Curd
, fried and diced into small pieces
1
cup
Roasted Peanuts
, crushed
1/2
cup
Black Sweet Sauce
, also known as Tee Cheo
1/4
cup
Chilli Sauce
1/4
cup
Garlic
, minced

Directions

In a wok, heat up oil, add the garlic into the wok and stir fry until aromatic.
Add the sliced onions and cook until soft.
Now add the dried shrimps and continue to stir fry on medium heat until fragrant.
Add in the yambean, carrots, salt, pepper, sugar and prawn stock, stir well. Reduce heat and simmer until the yambean 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 should be just slightly watery.
Wrapping: Lay a piece of the Popiah wrapper on a flat board.
Spread one teaspoon sweet sauce, a small teaspoon of minced garlic and 1/2 teaspoon chilli sauce on it. You may adjust the amount according to your liking.
Place a lettuce leaf over the sauces and spoon 3 tablespoons of filling onto the leaf.
Top with fried bean curd, prawns, Chinese sausages, bean sprouts, mashed hard boiled eggs and peanuts.
Fold up the two sides of the wrapper and roll up.
Use a sharp knife and cut the popiah into 4-5 segments so it’s easier to eat.
Serve immediately.

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