Malaysian Popiah (spring roll)

 

Ingredients: 

1 medium size jicama, julienned

5 shiitake mushrooms, dehydrated and sliced

2 garlics minced

2 tbs oyster sauce

2 tbs fish sauce

2 tbs oil

2 tbs shiaoxing wine

Dash of white pepper

5 Chinese sausages, skin removed and sliced

1 piece firm tofu sliced

5 eggs 

1 lb prawns, cleaned and deveined

Sprigs of cilantro

Popiah skin ( I used store bought mandarin pancakes)

Several pieces of lettuce leaves. 

Hoisin sauce and chili sauce for wrapping Popiah. 

Method: 

1. Heat pan. Add oil and sauté garlic and mushrooms. Add jicama and cook at medium heat. Add oyster sauce, fish sauce, shiaoxing wine, white pepper. When jicama is pilable. Taste and adjust seasonings accordingly. Set aside. 

2. In a new pan under medium heat, fry the tofu until crispy. Drain on paper towel. Set aside. 

3. Next fry the Chinese sausage, drain on paper towel and set aside. 

4. Break the eggs in a bowl and whisk. Add some soy sauce. Make the omelette and sliced. Set aside. 

5. Boil the prawns. In a pot of hot water, add some salt. Once it’s boiling, add the prawns. This is very quick. Once the prawns turned pink, remove and set aside. It continues to cook. 

Next assemble all the ingredients on plates. 

Make the Popiah: Put a piece of Popiah skin on a plate. Lay a piece of lettuce leave. Put some jicama, tofu, sausage, omelette, prawn and put some hoisin sauce and chili. Top with cilantro. Wrap add enjoy!