Egg Nyonya Popiah - QL Kitchen

Preparation time: 20 minutes

Cooking time: 40 minutes

Makes: 12 - 14 popiah

For Eggy Popiah Skin:
200 g	flour, shifted
5	QL Omega Eggs
350 ml	water
2 tbsp	oil
	Pinch of salt
For Filling:
500 g	turnip (sengkuang), cut into thin strips
3 tbsp	chopped dried shrimp
1 handful	shredded dried cuttlefish
5 cloves	garlic, finely chopped
1 tbsp	oil
1 tsp	sesame oil
1 tbsp	dark soy sauce
1 tsp	light soy sauce
400 ml	water
	Season with sugar, salt and white pepper
For Condiments:
2	firm tofus (fried and sliced thinly)
1	Japanese cucumber, shredded
1	carrot, shredded thinly
	Roasted peanuts, crushed
	Fried crispy shallots
	Coral lettuce
	Sweet hoisin sauce

To make the eggy popiah skin, beat QL Omega Eggs in a large bowl and gradually add in the flour and salt. Mix well.
Add in water and oil, stir to form a light batter.
Heat up a non-stick pan on low heat and grease lightly with oil. Remove from heat and pour a ladleful of batter (1/3 cup) onto it. Swirl and tilt the pan to spread the batter evenly to form a thin layer.
Cook for 2-3 minutes on low heat until the eggy popiah skin is cooked and the edges curl away from the side.
Remove eggy popiah skin from pan and transfer onto a plate.
Repeat the process with the rest of the batter until it is finished.
To make the filling, heat up oil in frying pan to sauté garlic, shredded cuttlefish and dried shrimp until fragrant. Add in turnip and sauté until slightly soften.
Pour in light soy sauce, dark soy sauce and sesame oil, stir well. Then add in a little water at a time and let it continue to boil for 1/2 hour. Season with salt, sugar and pepper. Simmer until the turnip is soft and leave to cool.
To assemble the popiah, place skin on a clean surface, using the back of the spoon to spread some hoisin sauce on top surface. Place lettuce, cooked turnip, tofu, peanuts, cucumber, carrots and fried shallots.
Wrap up like a parcel and cut into pieces. Serve hot with Nyonya sambal.