Singapore Popiah Recipe
Singapore Popiah Recipe features shrimp, vegetables, eggs, and crushed peanuts. Shrimp, jicama, carrots, cucumber, and radish are lightly spiced with chili paste and white pepper, then gently tossed to preserve freshness and crunch. This vibrant medley is topped with mashed boiled egg and layered with fresh bean sprouts, adding richness and texture. A generous sprinkling of roasted, crushed peanuts adds a nutty depth to the savory filling. Everything is delicately encased in homemade paper-thin skin or wrappers, brushed with a luscious balance of sweet and savory hoisin sauce and tangy plum sauce. Celebrated by the locals for its delightful contrasts- soft yet crispy, sweet yet savory, and refreshing yet indulgent, this iconic dish remains one of Singapore's all-time favorites!
Equipment
- Stovetop
- Electric whisk
- Wok
Ingredients
For the skin
- 3.5 oz all-purpose flour
- 200 ml water
- ¼ tsp salt
For the filling
- 1 tbsp peanut oil
- 3 clove garlic minced
- ½ cup shrimp diced
- ¼ cup jicama shredded
- ¼ cup baby carrots shredded
- ½ cup beansprouts
- ¼ cup cucumber grated
- 4 scallions sliced thin
- ¼ cup radish grated
- ½ tsp chili paste
- ½ tbsp oyster sauce
- ½ tbsp soy sauce
- ½ tsp salt to taste
- ½ tsp white pepper powdered
- 2 tbsp crushed peanuts
- 2 eggs boiled, mashed
For assembly:
- 2 tbsp hoisin sauce
- 2 tbsp plum sauce
Instructions
How to make the filling:
- Prepare the ingredients.
- Heat oil in a pan, add the chili garlic sauce, and sauté the diced shrimp for 2-3 minutes over medium heat. Add the shredded jicama, radish, and carrots, and stir-fry until the moisture evaporates. Turn off the heat. Add the beansprouts, cucumber, and green onions with the oyster sauce, soy sauce, and salt and pepper. Sprinkle the crushed peanuts.
How to make the popiah skin (wrapper):
- Measure the ingredients.
- Mix the flour, salt, and water, and whisk using an electric whisk or blender for 10 minutes. Strain the mixture through a sieve to remove any lumps.
- Turn on a non-stick griddle. Using a pastry brush, brush the griddle in a crisscross pattern to ensure there are no holes in the skin, and cook on low heat. The skin or wrapper will get cooked in less than 2 minutes. Remove the wrapper by lifting the edges with a nonstick spatula or your fingers.
How to assemble the Singapore Popiah:
- Take a wrapper and place it on a board. Spread the plum and hoisin sauces. Spoon the filling into the center. Put some mashed boiled eggs on top.
- Fold the two edges over the filling on either side.
- Then, take the end flap and place it over the filling. 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 using a sharp knife.
- Serve the popiah with some chili sauce on the side.
Notes
- Cook the Singapore Popiah skin or wrappers over low heat to prevent them from burning or becoming too crispy.
- The batter for the skin must be runny. If it is too thick, add some cool water to dilute it.
- The filling must be moist but not wet, as it will make the popiah soggy.
- Please ensure that the filling is tucked into the wrapper while folding.
- Add bean sprouts after cooking the shrimp and turning off the heat to keep them crunchy.
Nutrition
Calories: 105kcalCarbohydrates: 16gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 41mgSodium: 425mgPotassium: 110mgFiber: 1gSugar: 2gVitamin A: 679IUVitamin C: 4mgCalcium: 22mgIron: 1mg
