A popular street food in Malaysia, kids also delight in rolling these popiah by themselves. Have a friend and family day with this delicious recipe!
Let's start cooking!
Step 1 - Stir-fry garlic and tau cheo
In a pan on medium-high heat, heat up 2 Tbsp vegetable oil.
Stir-fry 2 minced garlic cloves and tau cheo for 2 to 3 minutes, until fragrant.
Step 2 - Cook turnip filling
To the same pan on high heat, add turnip strips and prawn stock.
Bring to a boil.
Once boiling, reduce to low heat and let it simmer, covered, for 1½ hours until turnips have taken on color and softened.
Step 3 - Cook prawns
Once turnips have softened, add in fresh prawns and season to taste with salt if necessary.
Cover and continue to simmer for another 10 minutes. Set aside to cool.
Step 4 - Deep-fry beancurd strips
In a pot, heat up enough vegetable oil for deep-frying.
Gently place bean curd strips into hot oil and deep-fry for 1 to 2 minutes until golden brown.
Remove from pot and set aside drain excess oil on paper towel-lined plate.
Step 5 - Prepare base of popiah skin
On a working surface, place 2 spring roll wrappers slightly overlapping each other.
With a spoon, spread 1 tsp sweet sauce and desired amount of ground garlic in the centre.
Step 6 - Assembling popiah
Place a piece of fresh lettuce over the sauce.
Followed by bean sprouts, fried beancurd strips, sliced omelette and 1 Tbsp turnip filling.
- Fold up the two sides of wrapper followed by the edge of the wrapper closest to you, over the filing like a burrito.
Garnish and serve!
Slice popiah, sprinkle roasted peanut and fried shallots over popiah slices. Garnish with coriander leaves and serve immediately.