Poh Piah Filling: |
Cucumbers, chredded |
2 whole pcs |
Bean sprouts, roots plucked |
300 g |
Coriander plants, cut |
2 Handfuls |
Chinese lettuce leaves |
2 to 3 |
Lap Cheong (sausages) |
5 pcs |
Omelettes made with |
3 eggs |
Small prawns, peeled |
1 to 1? pcs |
Steamed crab meat |
300 g |
Pounded toasted peanuts |
100 g |
Garlic, peeled and chopped |
100 g |
Fresh red chillies, pounded |
200g |
Tee cheo (sweet sauce) |
2? cups |
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To Serve: |
Large "poh piah" skins |
20 to 30 pcs |
Sugar |
2 tbl |
Fried pounded "pee hee" |
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Vegetable oil |
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Method: |
Mix peanuts with sugar.
Deep fry ? garlic in oil.
Wash prawns and leave shells
on. Rinse "lap cheong". Steam "lap cheong"
for about 3 minutes till cooked. Repeat with
prawns till a bright orange pink colour. If
using fresh crabs, crack the claws and steam
till the shell is bright red.
When ingredients are cool,
slice "lap cheong" finely. Peel prawns and
crabs.
Shreds eggs finely. Arrange
all ingredients in plates and bowls.
Fold each poh piah skin into
4 and arrange on a plate. Cover with damp
cloth.
Boil the filling. Invert a small bowl in a large bowl and spoon the
filling over. Serve
Spread out a skin on your
plate. Spread out ? a skin over the whole
skin and spread over some "tee cheo", raw
garlic and chillies.
Place a lettuce leaf on top
and spread some filling on top of that.
Sprinkle over a little of the rest of the
ingredients on roll up "poh piah" tucking in
both corners.
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