Popiah

Ingredients list for Popiah

• 100 grams Prawns (small) cooked
• ¼ cup Cornflour/ corn starch
• ¾ cup Refined flour (maida)
• to taste Salt
• to taste Black pepper powder
• 2 Eggs
• as required Oil 1 tablespoon +
• 50 grams Bamboo shoots tinned
• 4-5 Garlic cloves finely chopped
• 1 medium Onion finely chopped
• 1 teaspoon Hoisin sauce
• for drizzling Light soy sauce ½ tablespoon +
• 1 tablespoon Soya bean paste
• 1 medium Cucumber peeled and cut into thin strips
• 3-4 Spring onion bulbs finely chopped
• For topping coriander leaves chopped
• 1 cup Bean sprouts
• 2-3 Eggs hard-boiled and peeled

Method

1. Sieve flours with salt and pepper powder into a bowl.
2. Beat eggs in another bowl and add to the flour mixture. Mix well. Add 1 cup water and mix well into a thin smooth batter.
3. Heat some oil in a non-stick pan. Pour some of the batter and swirl to cover the base. As soon as it sets flip to cook the other side. Make more pancakes similarly taking care that they are quite thin.
4. Heat 1 tablespoon oil in a non-stick wok.
5. Roughly chop prawns. Slice bamboo shoots.
6. Add garlic to the wok and sauté till brown. Add onion and sauté for a minute.
7. Add chopped prawns and sliced bamboo shoots, mix and cook for 2 minutes.
8. Add hoisin sauce and soy sauce and mix well. Add soya bean paste, mix well and cook for 3-4 minutes.
9. Add pepper powder, mix well and cook for a minute. Switch off heat.
10. Place a pancake on the worktop. Put a portion of the prawn mixture on one side. Top with cucumber, spring onion, coriander leaves and bean sprouts. Drizzle little soy sauce on top.
11. Cut eggs into thin wedges and place on top. Wrap tightly.
12. Cut into pieces and serve immediately.