Popiah - Spring Roll
Prawns, carrots and cucumbers come together in this Malaysian starter, with a kick of chilli, braised.
1 hr 30 min · Serves 20 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 60 min · 90 min total
- medium
- 1
To make filling: Heat oil and fry garlic till fragrant. Add in french bean, carrot and turnip, braised with stock till soft.
- 2
Add seasoning (soya sauce, preferred) and reduced till gravy is almost dry. Remove cooked vegetables and strain to separate gravy stock.
- 3
Sauces/ condiments. Sweet Sauce:. Fresh red chili paste (grind fresh red chili in blender).
- 4
Fry chopped garlic till golden brown. Crushed Peanuts (pounded?). To roll popiah: Spread sweet sauce onto skin, followed by chilli (optional).
- 5
Place 1 pc of Chinese lettuce onto the skin. Place 2 tablespoon of the braised vegetable onto the lettuce.
- 6
Continue to sprinkle other condiments/ ingredients. Add some fried garlic with oil unto ingredient (optional).
- 7
Fold bottom and side corners before rolling. Secure with vegetable glue before final roll.
- 8
Serve with garnish of chopped spring onions, coriander, fried shallot and sauce (as dip).
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
