Singapore Popiah

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Fry dried shrimp and pork or prawns until fragrant, then add jicama and carrot.

Ingredients quick view

12 fresh popiah skins

1 large jicama, finely shredded

1 carrot, finely shredded

1/4 cup dried shrimp, soaked and minced

4 ounces pork belly or fresh prawns, finely chopped

1 cup bean sprouts

3 eggs, cooked as thin omelettes and shredded

12 lettuce leaves

1/2 cup roasted peanuts, crushed

Sweet flour sauce or hoisin sauce

Garlic paste and chile sauce

Drain the braised jicama before rolling so the delicate skin does not tear.

Prepare garnishes, sauces, and blanched components before final wok-frying or bowl assembly.

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