FRIED POPIAH ( SPRING ROLL )

FRIED POPIAH

100 gm prawn,diced

50 gm dry prawns,soaked and chopped

500 gm jicama (sengkuang)peeled and finely shredded.

100 gm carrot,peeled and finely shredded.

100 gm crab stick,finely shredded

20 sheets frozen popiah sheets.

2-3 tbsp of oil

5 clove garlic,chopped

100 gm big onion,sliced

2 tsp of sugar

½ tsp of salt,or to taste

¼ tsp ground pepper powder,mix with a little water.

2 tsp cornflour

Oil for frying

3 tbsp flour

2 tbsp water

1.    Heat the oil and add fry the garlic until golden brown. Add in the onion, dry prawns,crab sticks and prawn fry for 2 minutes. Add in the carrots and sengkuang stir fry till the vegetable are wilted.

2.    Add in the sugar,salt and pepper mix well add in the corn flour mixer and stir until well combined. The filling must be quite dry. Transfer filling onto a shallow plate and leave it to cool

3.    Separate the  popiah skin and keep them covered with a damp cloth to prevent the skin from becoming dry and brittle.

4.    Make a sealing paste by mixing the flour and enough water to to form a thick paste.

5.     Lay the popiah skin on a dry plate with one corner pointing toward you. Place a spoonful of the filling roughly one-third way up from the base of the popiah skin. Fold the bottom third of the popiah skin over the filling to enclose it and then fold side down neatly. Now roll tightly brushing a little of the flour paste around the edges to seal the popiah.form all the rolls this way until the filling is used up.

6.    Heat some oil and when the oil is hot add in the popiah and fry till  brown serve with chilie sauce