aromatic crispy duck:
about half a duck cut into quarters
3 star anise pods
1 cinnamon stick
4 bay leaves
60 g fresh sliced ginger
1 medium size red onion (cut into half)
6 cloves garlic (whole)
1 tsp fennel seeds
1 tsp black pepper
condiments:
2 tbsp salt
2 tbsp sugar
15 ml light soy sauce
15 ml dark soy sauce
about 2 L water (enough to cover the ingredients in your pot)
600 - 800 ml vegetable oil for deep frying
for the other fillings:
12 small to medium shiitake mushrooms (soaked in hot water)
250 g block firm soy tofu
500 g large prawns (about 8)
1 tbsp sugar
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp toasted sesame oil
1 tbsp soy sauce (for the Shiitake mushrooms)
pickles:
150 ml hot water
300 ml white vinegar
1 tbsp sugar
1 tsp salt
3 green chilies (sliced)
accoutrements:
1 pkt spring roll (popiah skin, about 300g or 30pcs)
150 g white radish
1/2 japanese cucumber
1/2 carrot (julienned)
6 stalks spring onions cut into 2 inches
200 g kimchi
100 g hoisin sauce
100 g chili oil
| You can do everything 1 day in advance, like braising the duck, steaming the prawns and preparing the vegetables and pickled green chilies. Just make sure you cover the food with plastic wrap, and place everything in the fridge.
The only thing you need to do before your guests arrive is deep fry the duck and arrange the ingredients on your DIY Spring Roll Starter Board.
Lastly serve the starter board with the popiah skins on the side. Cover the popiah skins with a damn cloth to avoid them from drying out.