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Popiah Recipe
Ingredients:
20 fresh popiah wrappers
Fillings:
80g fresh lettuce leaves (wash and drained dry)
1kg yambean (grated)
70g french beans (sliced)
4 bean curd (diced into small pieces)
100g prawn (shelled, deveined and cut into small pieces)
3 cloves garlic
Some store-bought fried shallot crisps, optional
Seasonings:
1 tsp salt or to taste
1/2 tsp white pepper powder
1/2 tsp sugar or to taste
1 cup water
3/4 cup cooking oil
Sauces:
1/2 cup sweet sauce (tee cheo) or Hoisin sauce
1/4 cup chilli sauce
Method
Heat up your wok with some oil, deep-fry the bean curd until lightly browned. Dish out and drain on paper tower.
In a deep pot, add in the oil until heated. Transfer the garlic into the deep pot and stir fry until aromatic, add in the prawn and stir fry until slightly cooked.
Add in the yambean, french beans, salt, pepper, sugar and water, stir well. Reduce heat and simmer until the yambean turns soft, for about 30 minutes. Taste the filling, add more salt and sugar to taste. Dish out the filling and keep aside to cool. The filling might be slightly watery.
Lay a piece of the Popiah wrapper on a flat board. Spread one teaspoon sweet sauce and 1/2 teaspoon chilli sauce on it. Place a lettuce leaf over the sauces. Spoon 3 tablespoons of filling onto the leaf. Top with the fried bean curd and fried shallot crisps. Fold up the two sides of the wrapper and roll up. If you wish, you can scoop a tablespoon of the filling juice on top of the Popiah. Serve immediately.
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OMG, I love popiah, they are so good and delicious. Can you get fresh popiah skin like the ones in Malaysia here in the US? Excellent recipe, I love it and I have missed your posting here on Nyonya Food. Keep them coming.
Yes, I can get fresh popiah skin exactly like the ones back home in the US. I got mine from 99 Ranch Market in Irvine, it’s the same aisle they sell the noodles and wonton wrappers, etc. They are awesome, but need to steam them before wrapping. I love popiah so much, too.
What is the name of popiah skins, i.e. are they indeed really called “popiah” on the package?
like u said, it’s really hard to get good popiah skin around. i would definitely try this recipe out if i can get my hand on them. the photos taken are making my mouth watering badly…
Just out of curiosity, do you know how to make fresh popiah skin by any chance? I’m really interested to know.
Love popiah, I’ve never made it and didn’t realize it was so simple except for the work involved. Thnx for sharing.
It’s easy if you have all the ingredients, and the end result is so rewarding. Love popiah.
Love love love popiah! Thanks for the recipe, but the thing is…where to get popiah skin in US or Australia? And I don’t mean spring roll skin….
That’s why I never try to make it becuz I can never find popiah skin here.
I get fresh popiah skin in my neighborhood Asian store. Just like home. Still have 1/2 pack left meaning I have to make another batch of popiah. Hehe.
oh another thing I can’t get it here – yambean. The closest I can get is Daikon or Radish! hahaha fail. Maybe I need to venture out further to the mini Vietnam for this kind of ingredients.
You can find bangkwang/yam bean at Cabramatta or Homebush West Asian grocery stores
Thanks Janet, yeah that’s what I was guessing where I would find them. A trip all the way to Cabramatta that is then :) thanks!
yambean is also called jicama. usually it can be found only in asian stores or asian markets, try a viet market.
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Your popiahs are gorgeous and wonderfully done! I can truly relate to what you said about ‘family popiah feast’!
I know, I missed those popiah feasting childhood days.
I can’t find popiah skin/wrap in NZ. Wondor how we can make it ourselves.
Thanks for sharing; I love the popiah served with crabmeat in my hometown Penang! Absolutely marvellous and out of this world!
Where can i find popiah skin in Sydney? Anyone know a place?
Hi Rasa Malaysia, I live in the bay area and have been following your website for almost 3 years now – since I moved from Malaysia. Love all your recipes :-)
Can you please let me know which type of popiah skin you get from Ranch99? The brand? I’ve been wanting to make some at home, just didnt know where I could get good popiah skin. Thanks so much!
I bought the fresh popiah skin like back home, hand-made ones. Not the packet square ones. Not sure if it’s available in the bay area because it’s made in El Monte, here in SoCal.
Thanks for sharing your recipes. Will be trying out your udang masak lemak nenas. Having been looking for this recipes for ages. Once again thanks for sharing it with me.
Hi Soi Hong – the udang masak lemak nenas is very good. :)
I live in San Francisco and buy the wrappers from Ranch99….there are several different brands but I always buy the brand that comes from Singapore. I have found this very good.
Can anyone tell me how to make tee cheo? I heard from friends that there is a delicious dish called “Coco Cola Chicken”. I would like to try that…anyone with that recipe?
Shouldn’t it be “Coca Cola chicken”? I remember my mom used to cook that ages ago but she passed away about 12 yrs ago and I don’t have the recipe.
Why not try marinate a chicken drumstick with a glass full of coke for 2-3 hours then throw in a pan, add some salt to taste plus some spices you like until cooked tender. Maybe some pepper or freshly ground black pepper will add some zing to it.
It’s all a matter of innovation and adding the spices you think can make a dish tastier.
I love popiah!!!
Would I need to add more butter if I decide not to use ghee? Also, I’m always confused when recipes call for shallots. Is that the white or green part?
Shallots are small onions, there is no white or green parts. ;)
is there a specific “sweet” and “chili” sauce?
love popiah! i only get to eat it when visiting my Mom in Spore. Any idea where i can get the popiah skin in Macau? luv ur site!
Hi, I’ve been working in SG for more than a year now. I love Popiah. I hope you don’t that I copied your recipe to my blog. But I did reference your site. Thanks!