The popiah “skin” (薄餅皮) is a soft, thin paper-like crepe or pancake made from wheat flour, you can get the freshly made popish skin in some wet market or hawker centre in Singapore.
During my last trip back to Singapore, I “introduced” my youngest son to eat popiah, he loves it so much that he will ask me buy him for supper whenever I’m at the hawker centre. One day, he ask me, “mummy, are you able to make this when we go back to Perth?” So, I bought a bottle of the sweet flour sauce from Singapore supermarket as I have never see it in Perth Oriental shop before. The sauce has been sitting in my pantry since January, yesterday, I finally kick myself and went out to buy the ingredients and start preparing it. In Perth, I can only use frozen yam bean, shrimps and popiah skin as fresh ingrdients are not available or rarely come across.
It took me a few hours to prepare and cook this but is really worth it as it is delicious, it will be prefect if the skin is the fresh type not the frozen ones though, well, what to do? Welcome to Perth!
Make about 20 pieces
2 packet frozen stripped Yam Bean (about 454g each), thawed (available in Chinese Oriental shop)
100g carrots, shredded
200g frozen coral prawns
300g belly pork
200g green beans, diced
150g cabbage, finely shredded
1 tablespoon oil
1 teaspoon minced garlic or 2 clove fresh garlic
2 tablespoons brown bean sauce (taucheong),
1/2 teaspoon pepper
1 1/2 teaspoon salt or to taste
1 teaspoon Knorr chicken seasoning powder or to taste
1 1/2 teaspoon light soy sauce or to taste
Condiments: (any of these of your choice)
3 chinese sausage (lup cheong), halved and sliced thin, fried till lightly crispy
1 cucumber, julienned (if very seedy, remove seeds then julienne)
3 eggs, boiled and chopped
100g peanuts, roasted, cooled and crushed
250g beansprouts, blanched
1 heads Cos baby lettuce, leaves individually picked, washed clean and dry
1 bulb of garlic, peel and pound till paste
Sweet flour sauce
20 pieces Popiah skin (fresh or frozen)
1 bunch Coriander leaves, wash and cut into section
1 Firm tofu, pan fried then julienne (optional)
20 Medium size prawns, cooked and halved (optional)
1. Pound the garlic and taucheong into paste.
2. In a wok, add 600ml of water and bring to boil, add in the pork belly and cook till meat is cooked, dish up to a plate and rinse in cold water and then leave to cool, cut into small cubes and set aside, reserve the stock.
3. Using the same stock, add in the prawns and cook till prawns is cooked, dish up to a plate and rinse in cold water and then leave to cool, remove the shell and cut into half and set aside, stain the stock into a bowl and reserve the stock.
4. Heat the wok with 1 tablespoon oil. Add in the pounded garlic and taucheong and stirfy till fragrant
6. add in the yam bean and fry till well mix and soft, lastly add in the carrots, pork belly, prawns, 300ml stock and bring to a boil. When boiled, reduce heat and simmer till vegetables are soft, about 20-30min, stirring to prevent burning at the bottom.
4. Add in seasoning to taste.
Place each ingredient into small serving bowls
Strain the vegetables filling on a strainer
Take a piece of the skin and put it onto a clean chopping board
Put sweet flour sauce, garlic paste and chili paste (if any) onto the skin and spread in the middle of the skin
Place one piece of the lettuce onto the sauce
Put enough vegetable filling on top
Add the condiments on top then wrap up tightly, slice and serve immediately.