Popiah otherwise known as fresh spring rolls is an extremely popular cuisine in Malaysia and Singapore. The dish typically consists of stir-fry veggies like carrots, bean sprouts, and jicama commonly combined with prawns or eggs all wrapped together in a very thin wheat flour skin. Popiah takes 120 minutes to prepare from start to finish and will serve three to four guests.
You Will Need:
- 500G All Purpose Flour
- 2 ½ Cups of Water
- 1 Tsp Salt
- 1 Pinch Pepper
- 1 Tsp Sugar
- 2 Tbsp Light Soy Sauce
- 3 Tbsp Oyster Sauce
- 3 Tbsp Oil
- 3 Tbsp of Minced Shallots
- 1 Clove Minced Garlic
- 1 Kg Julienned Jicama
- 12 Peeled and Deveined Prawns
Optional Additional Ingredients:
- Chili Sauce
- Hoisin Sauce
- 20 Butter Lettuce Leaves
- Fried Shallots
- Cucumber Julienne
- Blanched Bean Sprouts
- Ground Roasted Peanuts
- Thin Egg Slices
- Shredded Chicken
- Shredded Duck
- Fried Firm Tofu
Step By Step Instructions:
To prepare the popiah skin, combine the 500g of all purpose flour with 2 cups of water and 1 tbsp of salt in a food processor set on medium. Process for a total of six minutes at two minute intervals. Once combined the batter should have an elastic consistency with a glossy look. The batter will be let to rest for a total of one hour. This amount of batter should make around 25 Popiah skins.
Once the batter has rest, it will take on a slimy appearance but remain elastic in consistency. It is now time to warm a heavy duty non stick pan on low heat.
Scoop a small palm full of batter into your gloved hands. Utilize a wiping motion to spread the batter onto the warm pan pressing repeatedly in a circle. If your layer of batter ever becomes too thin and begins to break apart, apply extra bits of batter to thicken it up. Do so until you form a thin circle layer.
Let this circle remain on the pan until it is cooked through. Remove the circle from the pan by lifting with your hand and place it to the side on a cooling rack. (repeat steps #3 & #4 until all the batter is used) You have now cooked all the Popiah skins and are ready to move on to creating your Popiah filling.
Expert tip - Do not over warm the pan. If too hot, the batter will not stay down.
In a non stick frying pan, over medium heat, warm 1 tbsp of oil.
Place all 12 peeled and deveined prawns into the oil and saute until thoroughly cooked. Remove the prawns and set to the side.
Warm 2 additional tbsp of oil in the non stick frying pan and again, over medium heat, warm the oil.
Place 1 clove of minced garlic and 3 tbsp of minced shallots into the oil and let cook until soft. Do not brown.
Place the 1 kg of julienned jicama, 1 tsp of sugar, and 3 tbsp of oyster sauce into the pan with the shallots and garlic. Add ½ cup of water to the mixture and heat on low. Allow to cook for fifteen minutes or until the jicama has softened.
Place the prawns back into the non stick frying pan and season with a pinch of pepper and salt.
Strain the entire filling and place to the side for cooling. Keep the liquid left from straining. Your filling is now complete.
To assemble your Popiah, lay one skin on a clean and flat surface.
Add one piece of lettuce on top of the Popiah skin and follow it with a dollop of chill and hoisin sauce.
Take a scoop of your Popiah filling plus any additional ingredients of your preference and place on top of the sauce covered lettuce. Top the filling off with a tsp of fried shallots.
Very carefully fold the Popiah skin over and form a hand roll. Your Popiah is now finished and can be served. Some prefer to cut the Popiah roll in two while others eat it whole. Use the extra stained liquid, chili, or hoisin sauce to dip.