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Pohpiah
Pohpiah
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Ingredients:
  • 50g (1/2 cup) dried shrimp
  • 1 yam bean (sengkuang), peeled, grated
  • 9.20 gm peanut oil
  • 3 garlic cloves, finely chopped
  • 1 large carrot, peeled, coarsely grated
  • 24.40 gm oyster sauce
  • 21.00 gm soy sauce
  • 20.00 ml rice wine
  • Salt & caster sugar, to taste
  • 1 Chinese sausage, thinly sliced
  • 40 sheets (20 x 20cm) spring-roll pastry (Spring Home brand), just thawed
  • 1 butter lettuce, leaves separated, washed, dried
  • 2 hard-boiled eggs, peeled, thinly sliced
  • 65g (1 cup) bean sprouts
  • 150g (1 cup) toasted peanuts, finely chopped
  • Fresh coriander leaves, to serve
  • Chilli shrimp paste (sambal belacan), to serve
  • Hoisin sauce, to serve
Instructions:
  • In a heatproof bowl, cover the shrimp with boiling water and let soak for 15 minutes. Drain the shrimp, then blend in a blender until finely chopped. Set aside for later use.
  • Squeeze out excess liquid from the yam bean using your hands.
  • 1. Heat oil in a wok over medium-high heat until it shimmers. Stir in garlic for 1 minute. Toss in shrimp and stir-fry until browned, about 2-3 minutes. Add yam bean and carrot, stir-frying until heated through. Pour in oyster sauce, soy sauce, and rice wine. Lower heat, simmer and stir occasionally for 20 minutes until yam bean is tender. Season with salt and sugar before serving.
  • Heat a frying pan over medium heat. Cook the sausage, stirring occasionally, until golden brown for about 2 minutes. Remove from heat.
  • On each serving plate, layer 2 sheets of spring-roll pastry, one on top of the other, with the second sheet rotated 90°. Add a lettuce leaf on each sheet and spoon the yam-bean mixture over it. Top with sausage, egg, bean sprouts, peanuts, and coriander. Drizzle with shrimp paste and hoisin sauce. Fold in the ends and roll up to seal the filling. Serve promptly.

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