• 8 piece fresh popiah skins
• 2 tablespoons sweet popiah sauce
• 2 cloves garlic, pounded
• 2 red chillies,pounded
• 50 g bean sprouts, scalded
• 8 large lettuce leaves
• 1 egg, hardboiled

Turnip filling

• 1 clove garlic, crushed
• 1 teaspoon, taucheo, ground
• 1/2 carrot, shedded
• 100 g turnip, cut into strips
• 50 g small prawns,cleaned and shelled
• salt and pepper

Method:

1. Prepare the ingredients for assembling the popiah.
2. Turnip filling: Heat two tablespoons of oil in a frying pan.
3. Fry crushed garlic until nicely browned.
4. Add in taucheo and fry until fragrant.
5. Add in the prawns, turnip and carrots.
6. Season with salt and pepper.
7. Cover and leave to simmer for about 15 minutes.
8. Assembling the popiah: Place a piece of popiah skin on a chopping board.
9. Spread sweet sauce on the skin.
10. Spread a little pounded garlic and chilli on the skin.
11. Place a lettuce leaf on the sauce, chilli and garlic.
12. Spoon the turnip filling on top of the lettuce.
13. Top with one or two slices of egg.
14. Fold in the two sides and roll up the popiah.

1. Mix all ingredients except butter with an electric mixer using the dough hook at low speed for 10 minutes. Switch to fast speed for another 10 mins.
2. Ensure all ingredients are mixed well. If the dough is sticky, add a little flour.
3. Lastly, add butter and incorporate into the mixture.
4. To find out if the dough is ready, pinch a small portion and stretch it lightly. If it doesn't tear, it's ready.
5. Cling-wrap dough and let it rest for 20 mins at room temperature.
6. Divide dough into about five to six portions and form each bun by rolling it on a flat surface using your palms.
7. Lay the rolls on the tray far apart from each other to make sure it will not stick together, and let it rest again.
8. When the dough is double its size, beat one egg and brush onto tops.
9. Sprinkle your favourite cheese on top.Bake at 180 degrees Celsius for 15 mins.Cool for: 15-20 mins,serve.