Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, malaysian poh piah (spring roll) #cookwithcookpad. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Filled with shredded vegetables and more, Popiah is a popular street food in Malaysia.
Malaysian Poh Piah (Spring Roll) #cookwithcookpad is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Malaysian Poh Piah (Spring Roll) #cookwithcookpad is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook malaysian poh piah (spring roll) #cookwithcookpad using 15 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Malaysian Poh Piah (Spring Roll) #cookwithcookpad:
- Make ready 25 Spring Roll Pastry
- Prepare 100 g fresh prawns, diced
- Take 125 g chicken, diced & mix with 1/2tsp cornstarch
- Take 2 cloves garlic, chopped
- Make ready 1 onion, chopped
- Get 30 g carrot, shredded
- Take 400 g radish/jicama, shredded
- Get 2 soaked Chinese black mushroom, shredded
- Get 1/2 tbsp soy sauce, or to taste
- Make ready 1/2 tbsp sugar
- Make ready 1 tsp salt or to taste
- Make ready to taste Pepper
- Get Cooking oil
- Prepare Water
- Take Dark Caramel Soy Sauce for colouring (optional)
Crispy fried spring rolls or Malaysia Popiah with jicama, carrot and prawn. I have replaced jicama with radish as it's very rare to be able to find jicama in the UK. I have only saw it once in London Seawoo Chinese supermarket.. The rolls are with shredded turnip, jicama, and other crisp veggies, along with perhaps peanuts, egg or tofu, all wrapped in a thin, pliant wheat crepe.
Steps to make Malaysian Poh Piah (Spring Roll) #cookwithcookpad:
- Heat oil in a work, fry garlic and onions till aroma but not browned. Add in chicken and prawns, fry until aromatic. Add in carrot, radish/jicama and mushroom, fry for 1min before adding water. Allow to cook until radish/jicama is translucent and dry, about 15mins. Set aside to cool. Below is the photo of the Spring Roll Pastry I use. You should be able to find it in any Chinese Supermarket. I usually served my spring rolls with the Lingham chilli sauce (very popular in Malaysia).
- To assemble and fry- place some filling on the spring roll wrapper and then fold in the two sides and roll up. Using flour mixture seal up the edges (1tbsp plain flour + 1 1/2tbsp water). Heat enough oil in a wok for deep frying. Slip in the rolls, several at a time, and deep fry over a medium flame until golden and crisp. Drain on paper towels.
Popiah (薄餅) is a type of fresh spring rolls commonly found in Malaysia, Singapore, Medan, and Taiwan. Filled with shredded vegetables and more, Popiah is a popular street food in Malaysia. It's also one of the popular dishes served at home; the concoction is especially fun and rewarding if shared with friends and family. Popiah (Malaysian spring roll) Mamta Maya Malaysia. A Hokkien/ Teochew style fresh spring roll, popiah is about layers of texture and a mix of flavors.
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