Popiah

 Serves 10, approximately 20 rolls

Ingredients

Lay out these toppings in bowls:

• 1kg boiled bean sprouts, excess water shaken off
• 5 eggs made into omelettes and slice thinly
• 1kg fresh boiled prawns, all sliced into halves
• 5 sprigs of fresh coriander leaves, finely chopped
• 3 heads of Chinese lettuce, washed and peeled
• Chilli paste: 500g fresh red chillies, chopped and finely ground
• Garlic paste: 500g garlic, finely ground
• 2 bottles of black sweet sauce.

Main Popiah filling

• 100g chopped dried shrimp
• 2kg turnip (bangkuang), finely sliced
• 1 can of bamboo shoots, chopped into fine strips (available at supermarkets)
• 200g or 1 can of preserved soy bean paste (tau cheo)(from Yeo Hiap Seng,available at supermarkets)
• 1-2 tablespoons of cooking oil

Preparation

Main Popiah filling

• Add preserved soy bean paste and dried shrimp in heated wok with a tablespoon of oil.

Stir-fry until fragrant.

• Add the turnip and bamboo shoots to the wok.
• Bring the mix to a boil and slow cook for 30 minutes over a low flame until the turnip turns soft.
• Set aside in a big bowl. 
•  
• Egg Skin
• 
  Making the popiah skin
  

• Beat in the eggs, flour and water, mixing everything thoroughly until you get a smooth batter.
• Thinly coat a non-stick frying pan with oil and heat.
• Spread just enough of the batter over the pan so you get a skin-like pancake. Cook the pancake over low heat until it peels away from the pan, then remove and transfer to a plate.
• Repeat this until the batter is used up. Cover the egg skins with a damp cloth and set aside until ready to serve.
• Making the Popiah

1. Lay out the egg skin on a plate and spread on the garlic paste, chilli paste and sweet sauce to taste.
2. Place two pieces of Chinese lettuce leaves in the centre.
3. Take about two tablespoons of the main Popiah filling and drain the excess liquid. Arrange the filling in a small mound in the centre of the egg skin.
4. Add a sprinkling of the toppings: bean sprouts, sliced omelette, chopped coriander leaves and two slices of prawn.
5. Take the edge of the Popiah skin closest to you, and fold over the mound of ingredients, pressing with gentle firmness. Fold in the two edges. Carefully roll up the Popiah, making sure you keep everything tightly tucked in. Slice into five pieces with a sharp knife.

Tips for the perfect Popiah party

Pull off a wildly successful Popiah party with some handy pointers from those who have done it before.

Provide the right utensils

Bring out the spoons, small plates, knives and paper towels. Include also a strainer for draining the turnip and bamboo shoot filling before placing it on the Popiah skin.

Keep things dry

This is a useful pierce of advice to pass on to the guests. Excess moisture can cause the Popiah skin to tear when wrapping. So pat down the plates with a paper towel before beginning on a fresh roll. Similarly, each lettuce leaf should be separated and individually dried with the paper towels.

Have other dishes to complement the Popiah

A little variety always makes for more fun. A recommended complement for Popiah is soup. You can even opt for something your non-Singaporean guests may find familiar such as minestrone soup.

The more skins the better

Expect plenty of torn Popiah skins, especially if there are first timers at the party. If you are expecting ten guests, make enough for twenty. The extras can always be stored in the refrigerator.

Experiment with the toppings

Besides the ingredients listed in the recipe, you may also include other kinds of toppings such as fresh alfafa sprouts, julienne of cooked carrots, ground peanuts, mashed hard boiled eggs and sliced Chinese sausages.