Hello, I am Marie. Today, I’m gonna show you how to make popiah (malaysian spring roll) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Popiah (Malaysian spring roll) Recipe
Popiah (Malaysian spring roll) is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Popiah (Malaysian spring roll) is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have popiah (malaysian spring roll) using 15 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Popiah (Malaysian spring roll):
- Get 1 turnip large , grated (also known as jicama)
- Take 2 bean curd pieces of , diced into small pieces
- Get 150 g prawns medium shelled (diced into small pieces)
- Take 3 eggs
- Take 5 cloves garlic , chopped finely
- Make ready shallots Fried
- Take lettuce leaves Fresh , wash and drained dry
- Make ready turnip Seasoning for filling :
- Prepare 1 tsp soy sauce
- Make ready 1/2 tsp white pepper powder
- Make ready 1/2 tsp sugar
- Prepare 1 cup water
- Prepare Sauces :
- Take 1/2 cup Hoisin sauce sauce or sweet
- Make ready 1/4 cup sambal chili sauce (Chili paste) or
Instructions to make Popiah (Malaysian spring roll):
- 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.
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