serves
8
prep
15 minutes
cook
15 minutes
difficulty
Mid
serves
8
people
preparation
15
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 1 jicama
- ½ cup vegetable oil
- 500 g firm tofu, cut into strips
- 1 bulb garlic, roughly chopped
- 500 g prawns, deveined and deshelled
- 3 tbsp soy sauce, plus a little extra for jicama
- 1 tsp salt
- 2 cups thinly sliced green beans (French beans)
- 2 cups bean sprouts
To assemble
- 1 packet popiah wrappers, or spring roll sheets
- 3 tbsp sweet sauce (see Note)
- 3 tbsp black sauce
- 3 tbsp chilli sauce
- 1 cos lettuce, torn into pieces
- 1 large cucumber, cut into sticks
- 5 stalks spring onion, thinly sliced
- 1 bunch coriander, torn into sprigs
Instructions
- 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 tofu 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 a scoop of the garlic and add to the jicama (still in its cooking water).
- Fry the prawns in oil with remaining garlic. Add soy sauce, salt, beans and bean sprouts. Add a splash of soy sauce and a pinch of salt to the jicama. Fry for 2 minutes before adding the tofu back to the pan. Cook for a few more minutes until the liquid reduces.
- To serve, place the stir-fried prawn mix in a bowl and the jicama and its liquid in another. To assemble, spread ½ teaspoon each of sweet sauce, black sauce and chilli sauce on a popiah. Add a piece of lettuce, some cucumber, a teaspoon of the jicama (drain as you lift it out), a generous tablespoonful of the stir-fry mixture and some spring onion and coriander. Fold the edges over and wrap tightly. Cut into bite sized pieces to serve.
Note
Sweet sauce is a popular condiment used in Malaysia for popiah and many other dishes. You can use hoisin sauce in this recipe instead.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
