Popiah

Made Popiah over the weekend..my mum's recipe....really isn't hard to make...but a lot a lot of work..all the chopping and cutting..sheesh..woke up at 6am to do..and only completed making at around 12ish...the taste....simply divine..if I may say so myself..hee

Ingredients for Popiah:
7 big turnips (bang guang), peeled and shredded
8 medium carrots, peeled and shredded
2kg prawns
1 1/5 cups of dried shrimps, soaked and chopped up
4 tbsp of heaped garlic
1 cup oil
12 chinese sausages (lap cheong), steamed and cut into small thin strips
1 dozen eggs, hard boiled and chopped into small pieces
1 iceburg lettuce, peeled and washed
half kg bean sprouts, tail removed and blanched in hot water
ground roasted peanuts
sweet Popiah sauce
Popiah chilli (see below for recipe)
60 Popiah wrappers
dark soy sauce
light soy sauce

1. Add prawns to pot and cover with water. Bring to a boil and once prawns are cooked, off the fire. Shell prawns and remove vein. Chop into small pieces. Put liquid through strainer, retaining the liquid.
   
2. Add oil and garlic to wok. Fry till fragrant.
3. Add dried shrimps. Fry till fragrant.
4. Alternate between adding the turnips, carrots and liquid from the prawns. Keep frying until vegetables are tender.
5. Add dark soy sauce and light soy sauce to taste.
6. Using the Popiah wrappers, add lettuce, bean sprouts, ground peanuts, chinese sausages, prawns, eggs, sweet Popiah sauce, Popiah chilli and turnip and carrot mixture (don't forget to drain the mixture) to it and roll it up as you would a spring roll.

Popiah chilli Ingredients:
10 red chilli
4 chilli padi
8 cloves of garlic
sugar to taste
oil

1. Put chilli, chilli padi and garlic in food processor and blend. Add sugar to taste and oil to make a smooth paste.