海苔薄饼Nori Popiah

【材料】
薄饼皮15片、海苔15片、芫茜1束、现买辣椒泥和甜酱适量

【配料】
小虾50克（去壳）、小葱头50克（切片炸成油葱，留葱头油）、黄瓜1条（切丝）、豆干1块（剁碎）、豆芽1杯（烫熟）

【馅料】
沙葛300克（切丝）、葱头油1汤匙、蒜头2瓣（剁碎）、豆酱1茶匙、胡椒粉1/2茶匙、白糖2汤匙、盐1茶匙

【馅料做法】
1.起锅热油，把蒜茸爆香，加入豆酱炒一会后加入沙葛丝、糖、盐及胡椒粉，炒至沙葛熟透即熄火。
2.用少量油爆蒜茸和虾，调味后盛出。
3.用少量油爆豆干，并以盐调味后盛出。

【组合】
1.把一片薄饼皮摊开，涂少许辣椒泥和甜酱，然后铺上少许芫茜叶、炒豆干、再舀入2汤匙沙葛馅料，最后铺上黄瓜丝、豆芽、虾及油葱，小心卷起。（图1-5）
2.把薄饼放在海苔上再卷起，然后切段马上吃。（图6-7）

【INGREDIENTS】
15 pieces popiah skin, 15 pieces nori sheets, 1 stalk corriander leaves, chilly paste(store bought), Sweet sauce “tim cheong”(store bought)

【SUB-INGREDIENTS】
50g small prawns(shelled), 50g shallots(sliced and fried to make shallot crisps, keep shallot oil), 1 cucumber(shreadded), 1 firm beancurd(chopped), 1 cup beansprouts(cooked)

【FILLING INGREDIENTS】
300g yam bean(sengkuang, shredded), 1 tbsp shallot oil, 2 cloves garlic(chopped), 1 tsp femented bean paste “tau choew”, 1/2 tsp ground white pepper, 2 tbsps sugar or to taste, 1 tsp salt of to taste

【METHOD FOR FILLING】
1.Heat oil and fry garlic till fragrant, add bean paste saut’eing for awhile before adding the yam bean. Add sugar, salt & pepper to taste & turn off heat once the yam bean is cooked. Leave to cool.
2.Saute some chopped garlic in very little oil & saut’e prawns, season to taste, set aside.
3.Saute beancurd in very little oil , season to taste, set aside.

【TO ASSEMBLE】
1.Spread some chilly and sweet sauce over the popiah skin, then place some corriander leaves, fried bean curd and two tablespoonfuls of yam bean filling, followed by cucumber, beansprouts, prawns & shallot crisps. Roll up neatly. (pic 1-5)
2.Place a nori sheet & wrap over the rolled popiah. Cut into pieces & serve immediately. (pic 6-7)