"Singapore Popiah is an appetizer made with prawns, jicama, vegetables, eggs, and crushed peanuts. These street food snacks are an all-time favorite of the locals."
Singapore Popiah
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 25mins
Serves or Makes: 8
Recipe Card
ingredients
For the skin
- 7 ounces all-purpose flour
- 400 millileters water
- 1 pinch salt
Method
For the skin
Step 1
Mix the flour, salt, and water and beat using a hand whisk or food processor for 10 minutes.
Step 2
Strain the mixture through a sieve to remove any lumps.
Step 3
Turn on a non-stick griddle to medium heat.
Step 4
Using a pastry brush, brush on the griddle in a crisscross manner to ensure that there are no holes in the skin.
Step 5
The skin or wrapper will get cooked in 2 minutes. Remove the wrapper by lifting it with your fingers.
ingredients
For the filling
- 12 diced prawns
- 1 shredded jicama
- 6 shredded baby carrots
- 2 cups bean sprouts
- 1/4 cups shredded cucumber
- 1 thinly sliced scallion
- 1 shredded radish
- 4 tablespoons peanut oil
- 1 tablespoons chili garlic sauce
- 1 tablespoons oyster sauce
- 1 tablespoons soy sauce
- salt
- 1 teaspoon powdered white pepper
- 3/4 cups crushed peanuts
- 2 boiled eggs
For the filling
Step 1
Heat oil in a pan and add the chili garlic sauce and sauté the diced prawns that have been seasoned with garlic, salt, and pepper for 5 minutes.
Step 2
Next, add the jicama, radish, and carrots and stir fry until the moisture evaporates for about 11-15 minutes.
Step 3
Finally, add the beansprouts, cucumber, and green onions with the oyster sauce, soy sauce, salt, and pepper and stir fry for 2 minutes. Turn off the heat.
Step 4
Sprinkle the crushed peanuts and keep aside. Mash the boiled eggs with salt and pepper.
ingredients
For assembly
- hoisin sauce
- sweet chili sauce
For assembly
Step 1
Take a wrapper and place it on a board. Spread the chili sauce.
Step 2
Next, spread some hoisin sauce.
Step 3
Ladle the filling and top with mashed boiled eggs.
Step 4
Fold the two edges over the filling on either side.
Step 5
Then roll from one end to the other.
Step 6
Ensure that the popiah filling is tucked in the skin.
Step 7
Cut the popiah into 1.5” (length) pieces.
Step 8
Serve warm!