Fresh Popiah Recipe

Fresh Popiah Recipe

Popiah Recipe

When you’re craving a midday snack, popiah is a great option that’ll keep you full until your next meal. Popiah fillings are highly customisable, which means you can add just about any ingredients you’d like. You can fry up this popiah recipe or have them as it is, but we recommend the latter simply because it’s much healthier and quicker to make.

Meal: Snack, Side Dish
Cuisine: Chinese

Preparation time:
Cooking time:
Total time:
Yield: 4 servings


Ingredients

  • 4 tbsp of cooking oil
  • 3 cloves of garlic, finely minced
  • 90g of dried shrimp, soaked and finely chopped
  • 500g of bang kuang, peeled and shredded
  • 1 carrot, peeled and shredded
  • 200g of crab meat lump
  • ½ tsp of salt
  • 14 tsp of sugar
  • ¼ tsp of black pepper
  • 20 popiah wrappers

Equipment

  • 1 skillet
  • 1 knife

Popiah Recipe

Directions

  • In a skillet over medium heat, add oil.
  • Add garlic and sauté for 10 seconds.
  • Toss in shrimps and sauté for another minute.
  • Add bang kuang, carrot, crab meat, and season with salt, sugar, and black pepper. Stir to mix until well combined.
  • Cook until the bang kuang softens, remove it from the heat, and set it aside.
  • Place one sheet of popiah wrapper on a flat surface and scoop 3 tablespoons of filling on the bottom.
  • Fold the left and right edges inwards before rolling it upwards tightly. Repeat with the rest of the wrappers and filling.
  • Cut the popiah into four and serve immediately.

Homemade Popiah Skin

You can make this popiah recipe from scratch by preparing your popiah wrappers. All you need is 200 grams of all-purpose flour, 300ml of water, and ½ teaspoon of salt. Combine the ingredients and brush the batter over a non-stick pan, cooking it until the edges peel off the pan.



Missing some ingredients?

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