Peranakan Spring Rolls (Poh Piah) |
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Ingredients: (Serves 4-6) 200 gram Prawns 200 gram skinny Chicken meat 200 gram Yam Bean 1 Carrot 1 Cucumber 3 Eggs cooked in Omelet and shredded 3 pieces Bean Curb 8 stalks Spring Onion 25 Lettuce Leaves 8 clove Garlic 4 Green Chillies 4 tbsp Sweet Bean Paste 3 tbsp Oil 25 sheets Spring Roll wrappers Salt, Sugar and Pepper to taste Sauce Making: 4 clove Garlic 4 Red Chillies 1 tsp Salt 2 tsp Sugar 1 cup Vinegar 2 tsp Water กก Method: 1. Mince prawn and chicken meat together. 2. Peel and grate yam bean, boil in water until soft. 3. Grate carrot and boil in water for 3 minutes. 4. Shred the cucumber into thin pieces. 5. Shred and fry the bean curd. 6. Crush and chop the garlic finely. 7. Slice red chillies thinly. 8. Mince garlic and red chillies in sauce ingredients. Mix all sauce ingredients together, stir well and continuously until the sugar and salt is dissolved. Sauce ready. 9. Heat up a pan with some oil, fry the minced prawn and chicken meat. 10. Put in garlic and fry until the color change to brown. Add in chillies and spring onions and fry for another 3-5 minutes. 11. Pour in strained vegetables, sugar and bean paste. Fry for 8 minutes and add in cucumber and bean curd. 12. Add some water if it is too dry. Close up the cover and let it boil for another 5-10 minutes. 13. Spread a lotus leaf on top of a spring roll wrapper, add on top with a big spoonful of cooked filling. Garnish with some shredded omelet. 14. Roll up from one edge and wet the edges to let them stick together. 15. Serve it raw or deep fry with some oil. Goes well with the prepare sauce or chilli sauce. |
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