Recipe Ingredient
- 100g pumpkin, skinned and cut into strips
- 2 pieces fresh layered beancurd skin
- 2 pieces nori or seaweed sheet, cut into small rectangles
- (A)
- 15g cornflour
- 45g plain flour
- 10g rice flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/2 tsp Chinese Five Spice powder
- 1 tbsp oil
- 200ml water
- Dipping sauce (combined)
- 3 tbsp mayonnaise
- 1 tbsp chilli sauce
- 1 tsp toasted sesame seeds
Instructions
- Combine ingredients (A) and mix into a smooth batter. Set aside.
- Open up the fresh layered beancurd skin and place a piece of nori sheet over it. Top up with a slice of pumpkin. Roll and wrap up neatly into a popiah roll. Use a toothpick to secure the roll.
- Dip the rolls in batter. Deep-fry until golden brown. Drain from oil and serve with dipping sauce.
