Preparation time: 20 minutes
Cooking time: 40 minutes
Makes: 12 - 14 popiah
For Eggy Popiah Skin:
|200 g||flour, shifted|
|5||QL Omega Eggs|
|Pinch of salt|
|500 g||turnip (sengkuang), cut into thin strips|
|3 tbsp||chopped dried shrimp|
|1 handful||shredded dried cuttlefish|
|5 cloves||garlic, finely chopped|
|1 tsp||sesame oil|
|1 tbsp||dark soy sauce|
|1 tsp||light soy sauce|
|Season with sugar, salt and white pepper|
|2||firm tofus (fried and sliced thinly)|
|1||Japanese cucumber, shredded|
|1||carrot, shredded thinly|
|Roasted peanuts, crushed|
|Fried crispy shallots|
|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.
QL Chef’s Tip:
- Turnip can be substituted with daikon or bamboo shoots.