Nonya Popiah

Nonya Popiah

By cdass  ,

July 22, 2019

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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:

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: Serves 20


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


1In a wok, heat up oil, add the garlic into the wok and stir fry until aromatic.

2Add the sliced onions and cook until soft.

3Now add the dried shrimps and continue to stir fry on medium heat until fragrant.

4Add 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.

5Taste 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.


1Lay a piece of the popiah wrapper on a flat board.

2Spread 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.

3Place a lettuce leaf over the sauces and spoon 3 tablespoons of filling onto the leaf.

4Top with fried bean curd, prawns, Chinese sausages, bean sprouts, mashed hard boiled eggs and peanuts.

5Fold up the two sides of the wrapper and roll up (watch the video guide above to see how to do this!).

6Use a sharp knife and cut the popiah into 4-5 segments so it’s easier to eat.

7Serve immediately.