FUZHOU POPIAH 春餅

福州春餅

Fuzhou Popiah

Those days we only have it once a year

i.e. during Spring time 春季

Chinese New Year

Nowadays the popiah skin is easily available

(can get from the local market)

so we tend to have it more often.

Fuzhou Popiah is somewhat like the Nonya Yiu Hu Char

because the basic ingredients & preparation are quite similar

except that Roasted Cuttle fish strips is omitted.

This is the Fuzhou Popiah filling

Fuzhou Popiah
Filling:
1/2 mengkuang, cut in thin strips
1" carrots, cut in thin strips
1 Fuzhou Tofu, cut in strips
some shrimps, shelled
1-2 Tbsp minced pork
1/2 handful bean sprouts
some garlic, smashed & coarsely chopped

Seasoning:
1 tsp oyster sauce
salt & pepper to taste

Wrapping:
10 popiah skin
10 lettuce, leaves, optional
fried shallots, must have!
spring onions, chopped
chilli sauce, optional

Method:
1. heat up kuali, add 1 Tbsp cooking oil
2. fry garlic until fragrant, add minced pork & shrimps to fry
3. add carrots & mengkuang to fry
4. add enough water to cook, until mengkuang is soft & tender
5. when the water is almost dry, add tofu, bean sprouts & seasoning
6. dish up & ready to serve
7. place a sheet of the popiah wrapper on a plate
8. smear some chilli sauce, if used, on the popiah skin
9. line it with lettuce & place some filling to side of the skin & wrap up
10. serve hot or deep fried for crunch.