1 cup bean sprout, tailed and blanched
¼ cup spring onions, chopped
¼ cup peanuts, roasted, cooled & finely ground
5 cloves garlic, chopped
1 chinese lettuce, washed & drained dry (normal lettuce is fine too)
1 large turnip, shredded into thin slivers
2 pcs of firm bean curd, stir-fried with garlic
150 g small or medium prawns, deveined & shelled
4 eggs, cooked into an omelette & thinly sliced
10 popiah skin
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
a pinch white pepper
a pinch salt
In a pot, heat oil on medium fire & stir-fry two cloves of chopped garlic until fragrant. Then add in shredded turnip, a dash of soy sauce, sugar & white pepper. Continue to stir-fry on medium-high heat for about 5 minutes.
Add in water & continue to cook on medium heat for 8-10 minutes. Turnip will turn slightly soft.
Cover & simmer on low heat for another 30 minutes until soft.
Add more soy sauce & sugar if needed.
While the turnip is simmering in the pot, heat oil in a wok, add one clove of chopped garlic & fry the bean curd until lightly browned. Dish out & drain any liquid.
With the same wok again, add oil & heat up. Stir-fry two cloves of garlic. Then add in the prawns & season with light soy sauce, white pepper & oyster sauce. Stir-fry the prawns until cooked. Dish out.
Beat the eggs & fry them omelette-style in the same wok. Then cut into thin shreds.
Lay a piece of popiah skin on a plate & spread one teaspoon of hoisin sauce & ½ teaspoon of chili oil down the middle.
Place lettuce leaf over the sauces.
Make sure you strain the turnip filling well so that the popiah skin won’t tear. Spoon 2-3 tablespoons of the turnip filling onto the lettuce leaf.
In layers, top with fried bean curd, prawn, sliced egg omelette, bean sprouts, green onions, ground peanuts and fried shallot crisps.
Replace chinese lettuce with normal lettuce.
Shallot crisps can also be homemade by slicing thinly and fried in hot oil till brown.
Fold the sides of the popiah skin, tuck in firmly & roll up tight. Cut into half and serve.