Nyonya Popiah

(Serves 4)
Ingredients for Crepe:
(Makes 20 - 20 x 20cm crepes)
2 C water
3 eggs
¼ tsp salt
1 tbsp oil
¾ C (107 g) all-purpose flour

Other ingredients:
Prawns, sliced half lengthwise
Coriander
Local lettuce
Sweet sauce
Ingredients for Fillings
5 cloves garlic
2 tbsp dried shrimps, soaked and pounded
500g turnips and carrots
1 tbsp mashed salted soya beans
1 tsp soy sauce
1 tbsp oyster sauce
Water or prawn stock (just enough to simmer the vegetables)
2 tbsp Oil
Sugar and salt to taste

Method:

1. Prepare the filling. Stir fry dried shrimps in oil over medium to low heat for 3 minutes. Add
in garlic and fry until aromatic. (Do not brown the garlic).
2. Add in salted soya beans. Fry for a minute, followed by turnip and carrots, soy sauce and
oyster sauce. Fry for another 1 minutes.
3. Add water or prawn stock to simmer vegetables.
4. Simmer for about 20 minutes or until vegetables are soft, add salt and sugar to taste. Drain
off liquid and set aside to cool.
5. Prepare crepe batter : Measure flour and salt in a bowl. Add eggs, water and oil in to the
same bowl all at once. Stir to dissolve lumps. Take care not to incorporate air.
6. Brush a tiny drop of oil on a heated pan, pour about 75% of the ¼ C of batter into pan and
swirl to form a thin crepe. (There is no need to oil the pan after each crepe, just oil the pan
once.)
7. Flip crepe when the underside can detach itself easily. Cook the flip side for another 15
seconds, then remove. Continue with the rest of the batter.
8. To assemble rolls, put a piece of lettuce on the crepe followed by the sweet sauce, stewed
vegetables, prawn and coriander and roll up into a spring roll.

This recipe is developed by Food Playground Pte Ltd. Any unauthorized copying, distribution and production is strictly prohibited.