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Popiah

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Ingredients
  

  • 20 Popiah Skin

Main Element

  • 1 Bangkwang or Jicama root julienne into matchstick size
  • 2 medium Carrots julienne into matchstick size
  • 1 head Cabbage cut thin slices
  • 1 packet Beans julienne into matchstick size
  • 250 g Pork spare ribs cut into strips
  • 250 g Shrimp meat
  • 4 cloves Garlic minced
  • 1 tsp Bullion
  • 1 Tbsp Cooking oil

Blanched Elements

  • 2 cups of water
  • 2 handfuls Bean sprouts Taugay
  • 10 large Prawns shelled

Fresh elements

  • 2 Red chilies sliced and pounded
  • 4 cloves Garlic finely pounded
  • A few sprigs Coriander
  • 10 leaves Iceberg lettuce cut to roughly 10cm x 5cm
  • 1 Cucumber cut into matchstick size

Omelette

  • 2 eggs

Condiments

  • 4 Tbsp Kechap manis
  • 100 g Peanuts roasted and roughly grounded

Instructions
 

Main Component

  • Heat up a wok with the vegetable oil, fry the minced garlic until fragrant.
  • Add pork and stir until no longer pink and then add all the vegetables.
  • Stir until the veggies soften, add shrimp meat.
  • Add bullion, salt and pepper.
  • Cook with a low fire if you feel that the veggies is starting to burn or dry out, do not add water.

Blanched elements

  • Boil the water in a saucepan.
  • Add the prawns and remove when prawns turn pink.
  • Blanch the bean sprouts.

Omelette

  • Make a crepe out of the eggs and cut it into strips.

Serving

  • Place every item on its own plate.
  • Cover the popiah skin with a wet tea towel.
  • Take a piece of popiah, and line it with the lettuce.
  • Add the items in this order: kechap manis, garlic, chili, main component, bean sprout, cucumber, prawns, ground peanuts.
  • Wrap.