makes
20
prep
30 minutes
cook
25 minutes
difficulty
Mid
makes
20
serves
preparation
30
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 1 large yam bean (jicama or Chinese turnip) (see Note)
- 1 large carrot, grated
- vegetable or peanut oil
- 3 cloves garlic, finely diced
- ½ cup dried shrimp, soaked, drained and ground in a blender
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp rice wine
- salt to taste
- sugar to taste
- 1 packet popiah wrappers (see note) or you can substitute spring roll wrappers
To serve
- 1 head butter lettuce, leaves separated
- 1 cup bean sprouts
- 1 cup crushed peanuts
- 2 hard-boiled eggs, sliced
- 1 Chinese sausage (Lap cheung), sliced and lightly fried
- chilli shrimp paste ()
- hoisin sauce
Makes about 20 rolls
Instructions
Peel the yam bean and grate on a large setting. Place in a colander and allow to drain. Before using, squeeze all excess water from the yam bean. Grate the carrot to a similar size.
Heat some oil in a wok and add the garlic and fry quickly.
Add the ground, dried shrimp and fry for a few more minutes. Add the grated yam bean and carrot and toss through until hot.
Mix together the oyster sauce, soy sauce, rice wine and add to the wok. Allow to cook until the yam bean has softened and absorbed the flavours (about 20 minutes).
Season with salt and sugar to taste.
Lay out one popiah wrapper and place a lettuce leaf on top. Add the carrot and yam bean mixture. Top with bean sprouts, sprinkle with peanuts, a slice of egg and Chinese sausage and a dollop of chilli paste and hoisin sauce.
Fold in the sides and roll into a parcel, about 10 cm long. And enjoy!
Allow your friends to serve themselves and like the Singapore girls, have a popiah party!
Note
• While yam bean is definitely best, you could substitute water chestnuts or white Japanese radish (daikon).
• Wrappers are available in Asian grocery stores.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
