Popiah

Method

Heat oil in a large wok or frying pan and fry the shallots and garlic until fragrant. Add the cubed tofu and stir-fry for 2 minutes until lightly browned. Add the carrots and jicama, cooking for 3 minutes, then add the beansprouts and spring onions, stirring constantly for another 2 minutes. Season with coriander powder, salt and white pepper, then remove from heat and allow to cool slightly. Mix the hoisin sauce and peanut butter together in a small bowl. Lay out a popiah skin and spread a thin layer of the hoisin-peanut mixture down the centre. Add a spoonful of the cooled vegetable and tofu mixture, top with a prawn half placed cut-side down. Fold in the sides and roll tightly into a cylinder. Serve at room temperature with additional hoisin-peanut sauce for dipping.