Ingredients
1 large yam, peeled, finely shredded
1 large carrot, peeled, finely shredded
2 tbsp vegetable oil or sesame oil
3 garlic cloves, finely diced
½ cup dried shrimp, soaked, drained and ground in blender
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp rice wine
1 packet popia wrappers or spring roll wrappers
20 small pieces iceberg lettuce or other leaf lettuce
1 cup peanuts, crushed
2 hard boiled eggs, sliced
20 cooked prawns, peeled
Hoi sin sauce to serve
Method
1
Squeeze out and drain the shredded yam bean to remove and excess water.
2
Heat some oil in a wok and add the garlic, dried shrimp, carrot and yam.
3
Mix together the oyster sauce, soy, rice wine and add to the wok. Allow to cook until the yam bean has softened and absorbed the flavours, about 10 -15 minutes. Season with salt and sugar to taste.
4
Lay out a wrapper, top with a lettuce leaf then some of the yam mixture. Sprinkle on the peanuts, a slice of egg, some prawns, avocado and a spoon of hoi sin sauce.
5
Wrap up by folding over the sides into a parcel about 10cm long and enjoy.
Ingredients
1 large yam, peeled, finely shredded
1 large carrot, peeled, finely shredded
2 tbsp vegetable oil or sesame oil
3 garlic cloves, finely diced
½ cup dried shrimp, soaked, drained and ground in blender
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp rice wine
1 packet popia wrappers or spring roll wrappers
20 small pieces iceberg lettuce or other leaf lettuce
1 cup peanuts, crushed
2 hard boiled eggs, sliced
20 cooked prawns, peeled
Hoi sin sauce to serve