Singapore Popiah
Singapore Popiah is an appetizer made with prawns, jicama, vegetables, eggs, etc. Spring rolls are a perennial favorite in the Far East and have become popular all over the world.
Equipment
- Stovetop
Ingredients
For the skin
- 7 oz all-purpose flour
- 400 ml water
- 1 pinch salt
For the filling
- 12 pieces prawns diced
- 1 small jicama shredded
- 6 baby carrots shredded
- 2 cup beansprouts
- ¼ cup cucumber shredded
- 1 scallions sliced thin
- 1 radish shredded
- 4 tbsp peanut oil
- 1 tbsp chili garlic sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- salt to taste
- 1 tsp white pepper powdered
- ¾ cup crushed peanuts
- 2 eggs boiled
For assembly:
- hoisin sauce
- sweet chili sauce
Instructions
How to make popiah skin:
- Mix the flour, salt, and water and beat using a hand whisk or food processor for 10 minutes.
- Strain the mixture through a sieve to remove any lumps.
- Turn on a non-stick griddle to medium heat.
- Using a pastry brush, brush on the griddle in a crisscross manner to ensure that there are no holes in the skin.
- The skin or wrapper will get cooked in 2 minutes. Remove the wrapper by lifting with your fingers.
How to make the filling:
- Heat oil in a pan and add the chili garlic sauce and sauté the diced prawns that have been seasoned with garlic, salt, and pepper for 5 minutes.
- Next, add the jicama, radish, and carrots and stir fry until the moisture evaporates for about 11-15 minutes.
- Finally, add the beansprouts, cucumber, and green onions with the oyster sauce, soy sauce, salt, and pepper and stir fry for 2 minutes. Turn off the heat.
- Sprinkle the crushed peanuts and keep aside. Mash the boiled eggs with salt and pepper.
How to assemble the Singapore Popiah:
- Take a wrapper and place it on a board. Spread the chili sauce.
- Next, spread some hoisin sauce.
- Ladle the filling and top with mashed boiled eggs.
- Fold the two edges over the filling on either side.
- Then roll from one end to the other.
- Ensure that the popiah filling is tucked in the skin.
- Cut the popiah into 1.5” (length) pieces.
- Serve warm.
Notes
Notes:
- Popiah skin or wrapper must be made and eaten fresh.
- The filling can be moist but not too moist so as to make the wrapper soggy.
Nutrition
Calories: 204kcalCarbohydrates: 26gProtein: 6gFat: 8gSaturated Fat: 2gCholesterol: 45mgSodium: 336mgPotassium: 185mgFiber: 4gSugar: 3gVitamin A: 1127IUVitamin C: 13mgCalcium: 28mgIron: 2mg
