Popiah

Heat the vegetable oil in a wok over medium heat and fry the garlic until fragrant.

Add the minced pork and diced prawns, stirring and breaking up the pork until the prawns turn pink and the pork is cooked through to at least 71°C on a meat thermometer.

Stir in the fermented soybean paste and light soy sauce, then add the shredded turnip.

Cover and braise the turnip mixture over low heat for 20 minutes, stirring occasionally, until soft and most of the liquid has evaporated.

Uncover and continue cooking for five minutes to dry the filling further, then set aside to cool slightly.

Pour the beaten eggs into a lightly oiled frying pan and cook into a thin omelette, then slide out and slice into fine strips.

Lay a popiah skin flat, spread a thin layer of sweetened dark soy sauce across the centre, and add a lettuce leaf.

Top with the braised turnip filling, shredded omelette, beansprouts, crispy fried shallots and crushed peanuts.

Fold in the sides of the wrapper, then roll tightly from the bottom into a firm cylinder. Repeat with the remaining wrappers and filling.