Asian Salad Recipes - Malaysian Egg Pancake Salad (Nonya Popiah) Recipe

Ingredients

For the salad:

• 6 large lettuce leaves

• 60g (2oz) beansprouts

For tile filling:

• 2 tablespoons vegetable oil

• 1 teaspoon finely chopped ginger

• 1 large garlic clove, finely chopped

• 2 small red chilies, finely chopped

• 1 tablespoon white wine vinegar

• 2 teaspoons sugar

• 100g (4oz) white radish (mooli), grated

• 1 carrot, grated

• 100g (4oz) white cabbage, shredded

• 1 red onion, quartered and then thinly sliced

For the pancakes:

• 2 eggs

• 1/2 teaspoon salt

• 100g (4oz) plain flour

• 1 tablespoon vegetable oil

Serves 4

---

Method

1. Arrange the lettuce leaves and beansprouts on a serving dish and set aside.

2. Make the filling: heat the oil in a frying pan or wok, add the ginger, garlic and chilies and gently fry until the garlic is golden brown. Add the remaining filling ingredients, stir-fry for 3 - 4 minutes until the vegetables begin to soften, and set aside.

3. Make the pancakes: break the eggs into a bowl, whisk and then stir in the salt. Add the flour, little by little and stirring constantly until smooth. Then add 150 ml (1/4 pint) of water, a little at a time, mixing well.

4. Heat half the oil in a large frying pan and, when hot, add half the egg batter and cook until the underside browns.

5. Toss and brown the other side. Turn out on to a plate and repeat the process to make a second pancake.

6. Fill each pancake with half the prepared vegetable mix and roll into a tube. Set these among the reserved salad and serve.

Note: This is an unusual dish in that pancakes are stuffed with salad and also served with it as an accompaniment, making a substantial one-dish meal.