In a wok, heat oil on medium fire, and fry two cloves of chopped garlic until fragrant, and then add in grated turnip. Add soy sauce, sugar and pepper for seasoning. Stir fry for the first 5 minutes.

Add water and reduce heat to low, cover and leave the turnip to cook for another 30 - 40 minutes until soft. Add more soy sauce and sugar if needed. When cooked, strain the juice into a small pot and keep warm. The juice will be used as a gravy over the popiah.

While the turnip is cooking, heat oil in a separate wok, add one clove of chopped garlic and deep-fry the bean curd until lightly browned. Dish out and drain any liquid.

With the same wok, add more oil and heat. Throw in the rest of the chopped garlic, and once fried, add in the prawns. Add a dash of soy sauce, white pepper & oyster sauce. Stir fry the prawns until cooked. Dish out.

Beat the eggs and fry them omelette-style in the same wok. Then cut into thin shreds.

Set aside each filling in separate bowls or tiffin.

Lay a piece of the popiah wrapper on a plate and spread one teaspoon of hoisin sauce and 1/2 teaspoon of sambal down the middle.

Place lettuce leaf over the sauces.

Spoon 2-3 tablespoons of the strained turnip filling onto the leaf.

In layers, top with fried bean curd, prawn, crab meat, sliced egg omelette and fried shallot crisps.

Fold the sides of the wrapper, tuck in firmly and roll up tight. Cut into three or four pieces.

Pour a tablespoon of the turnip juice over the popiah. Serve & DEVOUR immediately.