POH PIA 溥饼(Fresh Spring Rolls)

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Fillings:
1.5 kg Frozen shredded Chinese turnips (3 packets)
150g small Prawns
1 Carrots, shredded
3 tbsp oil
50g Dried shrimps – soak and chopped lightly
1 tbsp Minced garlic
2 tbsp Preserved soya bean
Salt, Soya sauce and pepper to taste

Garnish:
20 pieces of Poh Pia skin (fresh or frozen)
20 small Prawns
2 hard boil eggs, chopped
1/2 Cucumber – centre and skin remove and shredded thinly
100g Bean sprouts
1 bunch Coriander leaves, chopped
2 Chinese sausages
1 bulbs garlic, pounded to a fine paste
100g Roasted crush peanuts
Lettuce
Sweet black sauce

Method:
Boil the prawns till cooked and reserved the stock
Heat oil and fry garlic and dried shrimps till fragrant
Add preserved soya bean and prawn stock and bring to boil
Add turnip and carrots and simmer for 30 mins or till soft
Put chinese sausage in a plate and soak in hot water for 5 mins, remove the skin, cut into small cubes, pan fry in a non stick pan till fragrant, set aside

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