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Dim Sum and Other Snack Foods
12 Egg Wrappers (see recipe below)
12 medium lettuce leaves
1 cup shredded giant white radish known as daikon
1 cup shredded yam or taro
1 medium carrot, shredded
1 cup shredded cabbage
3 shallots, sliced
1 clove garlic, chopped
1/2 inch piece fresh ginger, minced
3 Tablespoons peanut or vegetable oil
2 Tablespoons mashed taucheo which are salted yellow soybeans
1 teaspoon sugar
1/2 pound cooked peeled small shrimp
1/2 cup or 2 ounces fresh bean sprouts, chopped
3 large scallions, shredded
2 ounces firm bean curd, shredded
1/4 cup shredded omelet, made from half an egg
12 sprigs fresh cilantro
3 Tablespoons sweet soy sauce
1. First prepare egg wrappers. Then, cover them with a clean cloth until needed. Allow them to cool before rolling the popia.
2. Mix the radish, yam carrots cabbage, shallots, garlic and ginger and saute this mixture in the oil for about four minutes. Sprinkle on the tauche0 or mashed salted yellow soybeans and add the sugar and three tablespoons of water. Cover and simmer gently for about four minutes, until the vegetables are cooked but still slightly crisp.
3. Turn this mixture into a colander to cool and drain.
4. Arrange the lettuce, shrimp, uncooked vegetables, bean curd, omelet and cilantro on platters with the wrappers.
5. Place the drained cooked vegetables in a dish and pour the soy sauce into a small pitcher. Take both to the table as well as the egg wrappers.
6. Each guest assembles his or her own by lining a wrapper with a lettuce leaf, then adding a selection of ingredients. After doing that, the soy sauce is drizzled on them and the wrapper rolled up, but not too tightly, just before eating the popia.