Recipe Ingredient
- (A)
- 250g chicken or pork meat, shredded finely
- 200g shelled prawns, diced
- 800g yam beans (bangkwang) shredded finely
- 8-10 French beans
- 2-3 tbsp oil
- Enough water
- Seasoning (B)
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp light soya sauce
- (C)
- 2 pieces firm bean curd, shredded
- 2 eggs, lightly beaten
- Pinch of salt
- Dash of pepper
- 3/4 cup bean sprouts, tailed and blanched
- 3/4 cup shredded cucumber
- 5-6 tbsp oil
- 3 tbsp chopped garlic
- 3 tbsp sliced shallots
Instructions
- Parboil chicken or pork meat until just cooked. Drain and set aside.
- Heat oil in a wok and fry French beans for 1 minute. Remove and set aside. Add parboiled meat and add in prawns. Toss well to combine. Add seasoning (B).
- Add yam beans and fry well to combine. Add water to cover the vegetables. Cook covered over a medium-low heat for 15 minutes. Add in French beans and allow to simmer for 4-5 minutes or until yam beans turn soft and tender. Turn off the heat and keep the filling ingredients hot until required.
- Fry the beaten eggs, omelette-style in a non-stick pan. Remove and roll into a tight roll. Shred finely then loosen the shreds.
- Fry chopped garlic and sliced shallots in hot oil until golden and crispy. Remove shallots and garlic crisps and set aside.
- Next, fry the bean curd shreds in 2-3 tablespoons oil until firm. Remove and set aside.
- To serve the popia, place a piece of popia skin on a plate, put a small piece of lettuce leaf on it and spread a thin layer of chilli sauce as well as a little hoi sin sauce. Top with a little of the prepared fillings ingredients (A) and (C). Fold the sides, tuck in firmly then roll up tightly. Serve immediately.
