World Flavors Cookbook

Popiah

Name: Popiah
Cook time: 45 min
Cuisine: Singapore
Ingredients: Popiah skins (thin flour crepes) Filling: 1kg jicama (yam bean), 2 carrots, shredded and braised in prawn stock Garnishes: 200g cooked prawns, 2 boiled eggs (chopped), 100g bean sprouts, fried shallots, crushed peanuts, minced garlic, sweet flour sauce, chili paste

Fresh spring rolls filled with braised turnip, shrimp, tofu, and various crunchy garnishes.

Cuisine: Singapore

Ingredients

Popiah skins (thin flour crepes) Filling: 1kg jicama (yam bean), 2 carrots, shredded and braised in prawn stock Garnishes: 200g cooked prawns, 2 boiled eggs (chopped), 100g bean sprouts, fried shallots, crushed peanuts, minced garlic, sweet flour sauce, chili paste

Instructions

1. Braise shredded jicama and carrots in stock until soft. Drain well. 2. Lay a popiah skin flat. Spread sweet sauce and chili. 3. Layer a lettuce leaf, then a generous amount of braised turnip. 4. Add prawns, egg, sprouts, shallots, and peanuts. 5. Fold the sides and roll tightly like a burrito. 6. Cut into bite-sized pieces and serve immediately.