850g yam bean ( shredded)
100g carrot ( cut into very small pieces )
100g french bean ( cut into very thin slices)
200g fish cake ( cut into very small pieces )
50g dried prawn ( soaked and pounded)
20 pcs popiah skin
100 g lettuce ( wash in salt water )
4 shallots ( sliced into thin pieces)
1 tbsp oyster sauce
1 tbsp dark soya sauce
2 tbsp light soya sauce
4 tbsp Hoisin sauce
3 tbsp chilli sauce
1/2 tsp salt
dash of pepper
1. Boil the yam bean in a pot over slow flame for 15 minutes ( without adding water ). Stir from time to time to prevent burning. Dish out onto a strainer.
2. Heat 3 tbsp oil in saucepan and stir-fry the shallots until fragrant.
3. Add the dried prawn and stir fry for 3 minutes.
4. Put in the fish cake, carraot, french bean and oyster sauce to stir-fry.
5. Add in the boiled yam bean, salt, light soya sauce and dark soya sauce and stir-fry to mix well.
6. Put in dash of pepper and mix-well. Dish out to cool.
7. Beat 3 eggs lightly in a bowl. Heat 2 tbsp oil in saucepan and stir-fry the eggs.
8. As you stir-fry the egg, try to break it into small pieces. Alternatively, cut it into smaller pieces after it is cooked.
9. All the ingredients are ready now to wrap the popiah.
10. Put some Hoisin sauce and chilli sauce in the middle of popiah skin.
11. Line two pieces of lettuce at the bottom. Scoop about 3-4 tbsp full of the popiah fillings and put onto the lettuce. Add a little egg before wrapping up the popiah.
12. Serve immediately. The popiah skin will become soggy if it's left aside too long.