POPIAH

Ingredients:

10 spring roll skin, softened with little water

4 shallots
4 cloves garlic
1 tbs soya bean paste
1 tsp oil

250 grms jicama shredded
30 grms carrot shredded
50 grms beansprouts
10 grms beans shredded (optional )
1 hard tofu, fried and shredded

2ml dark soya sauce
2 tbs sugar
Hoisin sauce to taste


50 grms roasted peanuts, coarsely chopped
50 grms fried shallots
20 grms fresh red chillies sliced
Lettuce leaves
Hot chillie sauce
Sweet plum sauce

Method:
Pound the garlic, shallots and soya bean paste.
Heat oil in a wok, add in the pounded paste.
Fry this paste until it is fragrant.

Add in the jicama, and cook till it is translucent.
Add in the carrot, beansprouts and the fried tofu.
Stir well, add in the soya sauce, sugar, and hoisin sauce.
Remove and set aside.

Lay the popiah skin flat on a plate.
Smear with hot chillie sauce and plum sauce
In a large circle in the middle of the skin.
Lay a lettuce leaf on the top.
Put about 2 teaspoons of the cooked mixture.
Arrange some chopped peanuts , sliced red chillie fried shallots,
on the top of the mixture.

Tuck the sides of the popiah skin and roll up firmly.
You can serve as it is or cut into two pieces.
Serve immedieately or it will turn soggy.