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Wednesday August 28, 2013 MYT 8:00:00 AM
Wednesday August 28, 2013 MYT 11:25:22 AM
by debbie teoh
3 tbsp cooking oil2 cloves garlic, chopped150g chicken meat, minced150g small prawns, peeled and marinated with some sugar150g dried shitake mushroom, soaked and julienned (optional)100g carrot, julienned150g yambean, juliennedSeasonings1/2 tsp ground peppersalt to tastesugar to taste24-25 pcs spring roll wrappersFor sealing: 3 tbsp plain flour and 3 tbsp waterChilli sauce8 – 10 fresh chillies2-3 bird’s eye chillies6-8 cloves garlic1/2 cup white vinegarsalt and sugar to tasteSufficient cooking oil for deep frying the popiah spring rolls
Heat the cooking oil in a wok/pan, pan fry the garlic until golden. Add the chicken meat, prawns and mushroom. Stir well before adding the yambean and carrot.
Stir in seasonings and remove once vegetables are just tender. Dish out filling and drain in a colander, leave to cool.
Lay a piece of spring roll wrapper on a flat board. Place a tablespoon or two of the filling on the wrapper.
Fold in the two sides and roll up the popiah. Seal the edge with the flour mixture.
Heat sufficient cooking oil in a pot/ deep fryer. When oil is hot, slip in popiah rolls and deep fry until golden brown.
Drain well on paper towels & serve with the chilly sauce.
To prepare chilly sauce
Using an electric blender, finely blend the chilly sauce ingredients. Season to taste with salt, sugar and vinegar.
Tags / Keywords:
Lifestyle, Popiah Goreng, Chilli Sauce
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