Fresh popiah is more than just South East Asia’s version of a wrap. It’s great for a light lunch and packs a punch with its contrast of flavours. Try making this at home with your loved ones and they might enjoy putting together their own popiah too!
Watch the video guide below:
- 1 kg yam bean/sweet turnip, grated
- ½ cup dried shrimp, soaked and minced
- 1 onion, thinly sliced
- 1 medium carrot, grated
- 5 cloves garlic, finely chopped
- 5 cups prawn stock, from blanching the prawns
- 1 tsp salt, or to taste
- ½ tsp white pepper powder
- ½ tsp sugar, or to taste
- 3 tbsps cooking oil
- 20 fresh popiah wrappers
- 4 pieces Chinese sausage, thinly sliced and sautéed
- 4 eggs, hard boiled and lightly mashed
- 1 bunch fresh Wansoy
- 2 cups beansprouts, very lightly blanched
- 200 g prawns, shelled, deveined and blanched
- 80 g fresh lettuce leaves, washed and drained dry
- 4 bean curd, fried and diced into small pieces
- 1 cup roasted peanuts, crushed
- ½ cup black sweet sauce, also known as Tee Cheo
- ¼ cup chilli sauce
- ¼ cup garlic, minced
In a wok, heat up oil, add the garlic into the wok and stir fry until aromatic.
Add the sliced onions and cook until soft.
Now add the dried shrimps and continue to stir fry on medium heat until fragrant.
Add in the yam bean, carrots, salt, pepper, sugar and prawn stock, stir well. Reduce heat and simmer until the yam bean turns soft, for about 30 mins.
Taste the filling, add more salt and sugar to taste. Dish out the filling and keep aside to cool. The filling should be just slightly watery.
Lay a piece of the popiah wrapper on a flat board.
Spread one teaspoon sweet sauce, a small teaspoon of minced garlic and ½ teaspoon chilli sauce on it. You may adjust the amount according to your liking.
Place a lettuce leaf over the sauces and spoon 3 tablespoons of filling onto the leaf.
Top with fried bean curd, prawns, Chinese sausages, bean sprouts, mashed hard boiled eggs and peanuts.
Fold up the two sides of the wrapper and roll up (watch the video guide above to see how to do this!).
Use a sharp knife and cut the popiah into 4-5 segments so it’s easier to eat.