Popiah
Discover the vibrant flavors of Southeast Asia with this authentic Popiah recipe, a beloved street food that’s as fun to prepare as it is to eat. Popiah is a fresh spring roll with a thin, crepe-like wrapper stuffed to perfection with a medley of ingredients, including succulent prawns, juicy pork belly, crunchy tofu, and stir-fried julienned vegetables like carrot and jicama. Enhanced with aromatic garlic, shallots, and a savory blend of sauces, each bite delivers a perfect blend of savory, sweet, and spicy notes. Garnished with toasted peanuts, coriander, and sliced red chili for a zesty finish, Popiah is easy to customize and makes for an impressive appetizer or snack. Whether you’re hosting a party or craving a light yet flavorful meal, this recipe is your gateway to mastering a traditional favorite that’s both wholesome and irresistible.
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Recipe Information
Ingredients
- 20 pieces popiah skins
- 250 grams fresh prawns, shelled and deveined
- 200 grams pork belly, thinly sliced
- 150 grams firm tofu, sliced into strips
- 1 medium carrot, julienned
- 300 grams jicama, julienned
- 150 grams bean sprouts
- 100 grams peanuts, coarsely ground
- 4 cloves garlic, minced
- 3 pieces shallots, sliced
- 5 tablespoons hoisin sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 250 milliliters water
- 3 tablespoons oil
- 8 pieces lettuce leaves
- 1 bunch coriander leaves
- 2 pieces red chili, sliced
Instructions
Heat 1 tablespoon of oil in a large pan over medium heat. Add the minced garlic and sliced shallots, and stir-fry until fragrant.
Add the sliced pork belly to the pan and cook until it begins to brown.
Add the prawns and stir-fry until they're just cooked through. Remove the prawns and set aside.
To the same pan, add the tofu strips and lightly fry until they are golden brown on the edges.
Add the julienned carrot and jicama to the pan, along with the water, dark soy sauce, and light soy sauce. Stir to combine, then cover and cook for 5-7 minutes until the vegetables are tender.
Remove the lid and allow the mixture to reduce slightly, then add the bean sprouts and stir well to combine all the ingredients.
In a dry pan, toast the ground peanuts lightly to enhance their flavor.
Prepare a clean surface to wrap the popiah. Place a popiah skin down and spread about 1 teaspoon of hoisin sauce on it.
Layer a piece of lettuce on top, followed by a portion of the cooked filling, a couple prawns, a sprinkle of ground peanuts, and a few coriander leaves.
Add a few slices of red chili for a spicy kick, if desired.
Fold the sides of the popiah skin inwards and roll up tightly to enclose the filling.
Repeat the process for the remaining popiah skins and filling until all are assembled.
Serve immediately as a delightful appetizer or snack.
Nutrition Facts
Calories |
4313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.8 g | 287% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 8873 mg | 386% | |
| Total Carbohydrate | 420.0 g | 153% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 46.9 g | ||
| Protein | 186.0 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1719 mg | 132% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 4146 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
