Malaysian Popiah Recipe

 RECIPES OF MALAYSIA

This is a very popular snack roll that comes in many variants even in Malaysia alone - an excellent food to showcase the diversity of the food of the country. Popiahs are distinctly different when prepare by the Chinese, Malays and Indians. This is the Nonya version.

Ingredients :

6

1

2

1 teaspoon

1 tablespoon

Filling

1

1 tablespoon

4

6

12

1

60g

60g

Popiah wrappers (available in local supermarkets)

Fresh red chili, sliced

Shallots, finely chopped

Garlic, pounded

Sweet black sauce

Jicama, peeled and shredded

Oil

Shallots, sliced

Lettuce leaves

Shrimp, medium size and cooked, peeled and halve lengthwise

Hard boiled egg, halved lengthwise and sliced across

Beansprouts

Crabmeat

Pinch of five spice powder

• Prepare the filling by sauteing the jicama and shallots in oil for approx. 5 minutes until soft. Season with five spice powder and salt and set aside.

• To fill the popiah, lay the skin flat on a plate or board and smear the skin with a little sweet black sauce, sprinkle with sliced chili, shallots and pounded garlic.
• Next lay a lettuce leaf on top and one-sixth of all the ingredients, shrimp, crabmeat, beansprout, egg and cooked jicama.
• Tuck the side of the popiah skin in and roll up firmly.
• Repeat for the remaining five
• Cut each popiah into four pieces before serving
• Serve immediately