Popiah

This was our competition dish and we won! We were judged on presentation, portion and concept. Kudos to my team for doing such a great job, and thanks to myself for the masterpiece chilli flower carving! :P

Ingredients (serves 4)

Filling
2 tbsp oil
1 tsp garlic, chopped finely
1 tsp preserved soya bean paste
1 bamboo shoot, shredded
200g turnip, shredded finely
1 piece soya bean cake, cut into strips and deep fried
4 popiah skins
1 tsp salt

Garnish
1 tsp sweet flour sauce
1 tsp chilli past
1 tsp garlic paste
1 bunch chinese lettuce (pang chye), washed and drained
50g bean sprouts, blanched
1 hard boiled egg, peeled and cut into strips
100g prawns, steamed and deshelled
1/4 spring coriander leaves (cilantro)
1/4 cucumber, peeled, deseeded and cut into strips
1 cup water

Method
1) Use 2 tbls oil. Stir fry garlic at low heat until slightly fragrant, then turn up heat and add salted soya bean and fry until fragrant.
2) Add in the bamboo shoots and turnip and stir fry for 2 minutes.
3) Add in the water and cook for 5 minutes.
4) Add in the bean cake and season with salt.
5) Fry until water has evaporated. Remember to stir frequently so as not to burn.
6) To assemble, place 1 piece of popiah skin on a flat surface and overlap another piece on top, leaving a portion intersecting. This is so that the popiah skin doesn't break so easily and gives you more surface area to work with. The 'smooth' surface of the popiah skin lies on the flat surface.
7) Spread 1/4 tsp each of garlic and chilli paste and sweet flour sauce in the middle of the skin (the intersecting portion).
8) Lay on the lettuce (remove the stem), bean sprouts and 2 heaped tbls of drained turnip filling onto the centre.
9) Add eggs, prawns and coriander leaf and cucumber according to preference.
10) Roll away from you twice, tuck in the ends and finish to obtain a tight cylinder. Place the roll on its seam. Continue with the rest of the wrappings and filings, place the rolls on a flat dish.
11) Slice cross-wise into 4 portions and serve warm.