Tested Recipe with Slight Adjustment Adapted from Koh Sai Ngo’s The Best of Penang Street Food
1.5kg jicama, peeled and shredded
5 pcs dried bean curds, deep-fried and shredded
500g medium-sized prawns
3 eggs, beaten, pan-fried into a crepe and shredded
200g shallot, sliced and deep-fried
500g popiah skin
3 stalks lettuce, rinsed and picked the leaves
1 tbsp chopped garlic
150g sriracha hot chilli sauce
150g sweet sauce
1 tbsp chicken seasoning powder
20g rock sugar
2 tbsp light soy sauce
- Shell prawns and stir-fry the meat until cooked. Cook the shells with 1 litre of water. Set aside for later use.
- Heat up 3 tbsp of oil, stir-fry chopped garlic until fragrant. Add jicama and stir-fry until softened. Add prawn broth and seasonings, mix well. Cover with a lid and simmer for 15 minutes until softened.
- Lay a piece of popiah skin onto a plate. Using the back of a teaspoon, spread some sriracha hot chilli sauce and sweet sauce onto the skin. Add a piece of lettuce, followed by 2 tbsp of cooked jicama (drained).
- Add shredded dried bean curd, prawns, egg and fried shallot.
- Roll the popiah into a cylinder and cut into sections. Drizzle with some jicama sauce before serving.