Heat the peanut oil in a wok over high heat. Add the garlic and sauté until fragrant.Add the bean sprouts, daikon, carrot, bamboo shoots and cabbage. Stir-fry for 2 minutes.
Season with light soy sauce, salt and sugar. Stir-fry for a further minute.
Add the Asian celery, spring onion and tofu, and stir-fry for a further minute.
Transfer the bean-sprout mixture to a glass bowl and set aside for 5 minutes to cool.
Place 1 piece of popiah on a clean work surface. Place a lettuce leaf in the centre. Add a handful of the bean-spout mixture.
Roll the popiah skin to enclose the filling, folding the left and right edges in as you go.
Repeat with the remaining popiah sheets and bean-sprout mixture.
Slice each wrap into thirds. Serve with the sweet chilli sauce.
Place the prawns in a bowl. Add the turmeric, salt and fish sauce. Set aside to marinate for 10 minutes. 
In a large bowl, combine the chickpea powder and water. Mix well. Set aside for 2 hours.
To prepare the tamarind dipping sauce, in a bowl, combine all the ingredients and mix well. Set aside.
In a bowl, combine the tomatoes, shallots, coriander, black sesame powder, peanuts, chilli flakes, garlic oil and salt. Mix well.
Heston: "By flipping the meat every 15-20 seconds, the steak will develop a crisp flavoursome exterior without being overcooked in the centre. After cooking, it is important to remove the old oil from the pan and then, after a couple of minutes, to add the new oil while the pan is still warm. A good heat is required to get the flavour of the garlic, lemon and rosemary but if it’s too hot it will lose the freshness."
