Snack: Popiah

Popiah

Ingredients:

1 kg turnip (net 1 kg, shredded)
1 carrot (shredded)
5 shallots (chopped)
10 garlic (chopped)

2 stalks lettuce
3 – 4 stalks Chinese coriander leaves (cut into short length)

300g prawn (buy 600g, remove shells)
200g bean sprouts
5 eggs (hardboiled-cooked)

300g popiah skin (available in supermarket)

2 Chinese sausages (remove skin, steam, then slice)



Prawn stock:

5 rice bowls water (1 rice bowl = 300ml)
500g prawn shells
1 big onion (cut into 4 pieces)
1 ginger (1 inch-size)

Seasoning:
3 tbsps yellow bean paste (preserved soya bean, buy from mkt)
1/4 pepper powder
½ tbsp sugar
½ tbsp oyster sauce
some MSG (optional)
3 rice bowls prawn stock


Crackers:

½ rice bowl plain flour (80g)
¾ tsp salt
½ rice bowl rice flour (80g)
½ tsp sugar
1 ½ tsp baking powder (double action)
¼ tsp MSG optional)

¾ rice bowl water (200ml) 2 flat fish
3 tbsp oil 1 egg yolk


Sauce:

5 tbsp sweet sauce (buddha brand)
3 garlic (minced)
1 tbsp sour plum paste
½ tbsp vinegar
5 chilli padi (chopped, with seeds)



Method:

1. For prawn stock: Put all prawn stock ingredients together in a pot and boil for 1 hour, then sieve.

2. Boil peeled prawn in prawn stock for 1 ½ mins, remove, let it cool, then split into 1/2.

3. Shredded turnip and carrot, then put into a big cooking pot, set aside for later use.

4. Fry flat fish with little bit of oil until fragrant, then put into plastic bag and smashed into powder form.

5. Put 5 eggs into cooking pot, add in enough water to cover the eggs, then add in little bit of vinegar and little bit of salt, cook until boil. Once boiled, let it boil for another 8 mins, then off fire. Set aside till cool, then cut into pieces.

6. Boil some water with 1 – 2 tsp salt and a little bit of oil until boiled, add in bean sprouts and boil for 1 min at high heat, remove and drain well. Then immediately add coriander leaves into cooked bean sprouts while it is hot and mix well.

7. For seasoning: Heat wok with 2 – 3 tbsp oil, add in chopped garlic and shallots, fry until fragrant. Add in 3 tbsp yellow bean paste, fry for ½ min, then add in ½ tbsp oyster sauce, ½ tbsp sugar, some pepper powder and 3 rice bowls prawn stock (step 1), cook until boil.

8. Then pour the cooked prawn stock mixture (step 7) into turnip and carrot (step 3), stir well and cook till boil. Once boiled, let it boil for another 20 mins, sieve and drain well (throw away the cooked prawn stock mixture).

9. For crackers: Mix plain flour, rice flour and baking powder evenly in a big bowl, add in flat fish, salt,, sugar, MSG, egg yolk and 200ml water, stir in the same direction until smooth, then add in 3 tbsp cooking oil and stir well.

10. Put some oil in a wok for deep frying cracker, pour some crackers mixture (step 9) into oil through the big hole ladle by shaking the big hole ladle, then stir the crackers and deep fry till golden brown, remove, drain well and put it on a tray (place some kitchen towel on the tray first).

11. For sauce: Mix all sauce ingredients together in a big bowl.

12. Place ½ piece of popiah skin onto a big piece of popiah skin, apply some sauce (step 11) on the ½ piece of popiah skin, follow by 1 pc of lettuce, some bean sprout (step 6), some turnips (step , 2 pcs of sausages, some eggs, 2 pc of prawns and some crackers (step 10), then roll into popiah shape.


Note: - This recipes can make 18 to 20 rolls of popiah.