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Ingredients
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Prawns (shelled but reserve prawns
shell) - 1 kilograms
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Bean curd (Fried and diced) - 5 blocks
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Omelets (stripped) - 4
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Cucumber (shredded) - 2 pieces
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Bean sprout - 400 grams
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Fried shallots Onions (chopped) - 2
pieces
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Onion (chopped) - 2 pieces
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Fresh popiah skin - 50 pieces
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Sugar - 1 tablespoon
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Water - 1.5 liters
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Yam bean (shredded) - 3 kilograms
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lettuce leaves - 40 pieces
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Chili paste
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Sweet sauce
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Salt and pepper to taste
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Cooking oil - 4 tablespoons
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Method
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Season prawns with sugar and salt.
Pan-fry with some oil for 5 minutes, set aside to cool then cut
into thin slices.
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Bring 1.5 liters of water in a pot
to boil, add prawns shell and simmer for 20 minutes with low
heat then discard shell. (Better to sieve the stock)
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Heat oil in wok and stir-fry
chopped onions to fragrant. Dish up and transfer to the prawn
stock together with shredded yam beans. Cook for another 30
minutes then season with pepper and salt.
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To assemble popiah, place popiah
skin on a plate then spread some chili sauce and sweet sauce on
top.
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Place a piece of lettuce leaf on
top then add yam bean, bean curd, omelet, cucumber, bean sprout,
prawns and fried shallots.
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Fold up both side and roll up. Cut
into serving size and serve.
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