To Make Popiah Skin
- In a food processor, add flour, water and salt. Process on medium speed for 6 mins, at 2 mins intervals. The batter should be glossy and elastic. Let the batter rest for an hour.
- After an hour’s rest, the dough should look slimy yet elastic.
- Heat a heavy-based non-stick pan over low heat to warm the pan.
- With gloves on, scoop a ‘ball’ of dough onto your hand, enough to fit your hand that it doesn’t overflow. Using a motion as if you are wiping the dough onto the pan, press and spread the dough onto the warm pan in a circular motion until a thin layer forms a circle. Lift your hand, and in doing so, the uncooked extra dough will lift from the pan. (Note: If pan is too hot, the dough will not stick to the pan. Turn off the heat and let the pan cool off before spreading the dough on the pan again.)
- Once a thin layer is formed on the pan, use the rest of the dough ball to dab on thicker parts of the popiah skin to lift unwanted bits of dough and to ‘thin’ parts of the popiah skin.
- As the popiah skin cooks, the outer parts will curl up from the pan. Use your other hand to gently peel it off the pan set aside to cool on a cooling rack.
- Repeat until all the dough is used. Makes about 25 popiah skins.
To Make Filling
- Heat up 1 tbsp of canola in a pan medium heat. Add in the prawns and cook until they are cooked through. Remove the prawns from the pan and set aside.
- Add the remaining oil in to the pan and heat over a medium heat. Add the shallots and garlic, and cook until soft.
- Add in the jicama, oyster sauce, and sugar (optional), and toss evenly. Add water to the pan and turn the heat to low. Let it cook for 15 mins or until the jicama is soft.
- Return the prawns to the pan. Season with salt and pepper to taste. Strain the jicama filling and set aside to cool.
- Reserve the remaining sauce from the strained jicama filling.
To Assemble Popiah
- Lay a sheet of popiah skin on a clean surface and put a piece of lettuce on top.
- Spread the hoisin and chilli sauce onto the lettuce.
- Scoop jicama filling with prawns, and any optional ingredients of your choice. Top with a teaspoon of fried shallots and gently fold the extra skin over to form a roll.
- Serve whole or slice up rolls into 3/4-inch-thick slices. Serve with extra hoisin or chilli sauce on the side.
- Besides the must-have jicama filling in the popiah, there are not set rules to what you can add in the wrap. Pack your very own version of popiah with any meat or vegetables of your choice.