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Peel the yam bean and grate on a large setting. Place in a colander and allow to drain. Before using, squeeze all excess water from the yam bean. Grate the carrot to a similar size.
Heat some oil in a wok and add the garlic and fry quickly.
Add the ground, dried shrimp and fry for a few more minutes. Add the grated yam bean and carrot and toss through until hot.
Mix together the oyster sauce, soy sauce, rice wine and add to the wok. Allow to cook until the yam bean has softened and absorbed the flavours (about 20 minutes).
Season with salt and sugar to taste.
Lay out one popiah wrapper and place a lettuce leaf on top. Add the carrot and yam bean mixture. Top with bean sprouts, sprinkle with peanuts, a slice of egg and Chinese sausage and a dollop of chilli paste and hoisin sauce.
Fold in the sides and roll into a parcel, about 10 cm long.
1 large yam bean (jicama or Chinese turnip)
1 large carrot, grated
vegetable or peanut oil
3 cloves garlic, finely diced
½ cup dried shrimp, soaked, drained and ground in a blender
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp rice wine
salt to taste
sugar to taste
1 packet popiah wrappers or you can substitute spring roll wrappers
1 head butter lettuce, leaves separated
1 cup bean sprouts
1 cup crushed peanuts
2 hard-boiled eggs, sliced
1 Chinese sausage (Lap cheung), sliced and lightly fried
chilli shrimp paste (belacan)
Adicionado por: Natália Martins
Consultada: 5238 X
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