Popiah with Prawns

Cook Time 1 hour

Servings makes 30 pieces

Ingredients

1 packet of popiah, or spring roll sheets

500g firm tofu, cut into strips

1 bulb garlic, roughly chopped

3 tbsp soy sauce

1 tsp salt

2 cups French beans, thinly sliced

2 cups bean sprouts

500g prawns, deveined and deshelled

1 cup jicama, thinly sliced and boiled until tender

2 cups vegetable oil, for frying

To assemble

3 tbsp sweet sauce

3 tbsp black sauce

3 tbsp chilli sauce

1 cos lettuce, torn into pieces

1 large cucumber, cut into sticks

5 stalks spirng onion, thinly sliced

1 bunch coriander, torn into sprigs

Method

Peel and thinly slice the jicama. Place in a small saucepan and boil until tender.

In a wok heat the oil and deep fry the tofu strips until golden brown. Remove and place on paper towel to drain.

Add garlic to the remaining oil and fry for 30 - 60 seconds, or until fragrant and golden. Remove the garlic from the pan, add a scoop to the jicama.

Fr the prawns in the garlic oil. Add soy sauce, salt, French beans and bean sprouts. Add a splash of soy sauce and a pince of salt to the jicama. Fry for 2 minutes before adding the tofu. Cook for a few more minutes until the liquid reduces.

To assemble, spread ½ teaspoon of sweet sauce, black sauce and chilli sauce on the popiah. Add a piece of lettuce, cucumber, a teaspoon of the jicama, a generous tablespoonful of the stirfry mixture, spring onion and coriander. Fold the edges over and wrap tightly. Cut into bite sized pieces to serve.