Duck Popiah
- Prep Time: 30 minutes
- Soaking Time: 12 hours
- Cook Time: 20 minutes
- Total Time: 12 hours 50 minutes
- Yield: 12 servings
- Category: Starters
Description
A healthy, non-fried version of a spring roll, packed with veggies and served with a tasty coffee dipping sauce.
Ingredients
Coffee Dipping Sauce
⅓ C (80 ml) double espresso
⅓ C (80 ml) Ketcap Manis (sweet Indonesian soy sauce)
1 tsp (5 ml) Sambal Oelek paste
1 tsp (5 ml) fresh ginger, finely grated
½ Tbsp (7.5 ml) cornflour
Popiah Filling
Duck
1 pre-roasted duck breast (can be replaced with chicken), thinly sliced julienne
Cooked Root Vegetable Filling
1 Tbsp (15 ml) cooking oil
1 parsnip, washed, peeled, julienned
1 Tbsp (15 ml) brown sugar
2 carrots, washed, peeled, julienned
1 daikon, washed, peeled, julienned (sub with radish if you can’t find daikon)
1 turnip, washed, peeled, julienned
50 g bean sprouts
1 clove garlic, peeled and finely chopped
1 Tbsp (15 ml) Sambal Oelek paste
Crispy Baby Onion Rings
10 baby onions, peeled and sliced into thin rounds
Milk for soaking
Seasoned flour for dipping
Oil, for frying
Fresh Vegetable Filling Preparation
4 Chinese cabbage leaves, washed and trimmed to 12 pieces
½ English cucumber cored and deseeded and cut in 5 cm long pieces, 2 mm thick slices and each slice further sliced into 2 mm strips (julienne).
6 spring onions, cut into strips lengthways and placed in ice water
1 small bunch fresh coriander, washed and picked
To Assemble
6 sheets spring roll pastry, cut diagonally from corner to corner (you should then have 12 triangle pieces to make 3 rolls per person).
Sambal Oelek paste, for brushing
White sesame seeds, toasted for garnish
2 Tbsp (30 ml) sugar syrup, for brushing the spring rolls with when closing them (To make a simple sugar syrup, bring equal parts sugar and water to a boil until thickened and syrupy).
To Serve
1 lime, cut into quarters
Salad greens and thinly sliced chilli (optional)
Any leftover filling ingredients
Instructions
Coffee Dipping Sauce
Combine the espresso, ketcap manis, sambal oelek paste and fresh ginger in a saucepan.
Add half a cup of the sauce mixture to the cornflour and mix to form a slurry. Add the slurry back into the coffee dipping sauce and warm the sauce until it starts to thicken.
Check the flavouring and adjust if necessary, remove from the heat and leave to cool until ready to use.
Crispy Baby Onion Rings
Peel and slice the baby onions into thin rounds. Cover with milk and leave to soak overnight.
The following day, dry on paper towel, dip into seasoned flour and fry until crispy in hot oil.
Cooked Popiah Filling
Preheat the cooking oil in a saucepan. Add the parsnips and sauté. Add the sugar and caramelise the parsnips.
Add the carrot, daikon and turnip and cook for 2 minutes. Add the bean sprouts and garlic and cook for a further 2 minutes
Add the sambal oelek to the root vegetables and a little splash of the coffee dipping sauce and mix to combine.
Remove from the heat and allow to cool (the veggies should still have some crunch to them). Refrigerate until ready to use.
To Assemble
Lay a triangle of spring roll pastry on a work surface, with one flat side in front of you and a point at the top.
Using a pastry brush, brush a little sambal oelek paste in the centre of the pastry triangle. Lay the Chinese cabbage (like a lettuce leaf) in the centre. Lay the cooked root vegetable filling on the cabbage, followed by some cucumber, spring onion, duck, crispy onion rings, fresh coriander and sesame seeds. Do not overfill.
Fold the flat side of the pastry over the filling and then fold over the open sides of the pastry to keep the filling inside.
Carefully roll the pastry over and lightly brush the tip/point of the pastry with a little sugar syrup. Press down lightly to seal.
To serve
Turn any leftover fillings into a salad by combining with some salad greens and finely sliced chilli (optional) and serve with the popiah.
Serve the popiah whole with a sprinkling of sesame seeds, the remaining crispy baby onion rings, coffee dipping sauce and a wedge of lime on the side.
