20 pieces popiah skin
2 carrots – shred
300gm yam bean (sengkuang)- shred
100gm French beans- slice finely
100gm cabbage- shred
50g small prawns- shell
20 pcs of lettuce leaves -wash and allow it to dry. For popiah wrapping
50g shallots- slice finely and fry till crispy
2 tbsp oil
1 tsp chopped garlic
Salt to taste
Sugar to taste
Sauce For Spread
Chili, Hoisin & Black Bean sauce
Methods (To make filling):-
1. Heat up oil and fry garlic till fragrant. Add prawns and all shredded and sliced vegetables.
Cook till vegetables turn soft. Add seasoning and cook till gravy is almost dry.
2. Remove cooked vegetables and strain to separate gravy stock.
Lay the popiah skin on a plate and apply a thin layer of the 3 sauces. Place a lettuce leaf and 2 tbsp of the filling. Add the fried shallots and roll up neatly. Pour the gravy over and serve garnish of chopped spring onions and coriander.