Popiah Sambal

Finally I'm well enough to go into the kitchen after 3 days in bed. Sucks to be sick!

Anyway one of my must-have buka Puasa item is Popiah sambal.. Unfortunately unless you're in JB it's pretty hard to find in Singapore. Here's my version ..

Filling
1/2 a small turnip (julienned)
1 carrot (julienned)
1/4 cabbage (sliced)
3 black fungus (soaked and sliced)
A few stalks of kucai (sliced into 1inch lengths)
Prawns, chopped

2 shallots
1 garlic
1 teaspoon dried shrimp

1/4 cup water
1 tablespoon oyster sauce
1/2 teaspoon white pepper
Salt to taste

Blend the shallot, garlic and dried shrimps and sautée until fragrant.
Once fragrant add oyster sauce and water, add prawns and veggies and cook until softened. Season with salt & pepper. Drain the filling and set aside for use.

Fill the popiah skin with about 1 tablespoon filling and seal with starch water mixture.

Fry until crispy and set aside

Sambal Sauce

3 garlic, minced
1/4 cup blended dried Chilli
2 tablespoon sweet Chilli sauce (maggi)
1 tablespoon vinegar
1 teaspoon sugar
Salt to taste

Sautée garlic, then sautée the dried Chilli paste until fragrant. Then add sweet Chili sauce, sugar, salt & vinegar.

Roll the fried popiah in sambal. Serve and sprinkle crushed peanuts