Classic Popia Basah
Hidangan tradisional · Malaysian
A traditional Malaysian savory crepe roll filled with stir-fried jicama, shrimp, and egg, served with a sweet chili sauce.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Popiah skin (fresh spring roll wrappers)12 sheets
- Jicama (bangkuang), julienned500g
- Shrimp, peeled and deveined200g
- Eggs3
- Garlic, minced2 cloves
- Bean sprouts100g
- Carrot, julienned100g
- Sweet soy sauce (kecap manis)3 tbsp
- Oyster sauce2 tbsp
- Sesame oil1 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Sweet chili sauce (for serving)as needed
Langkah
- 1
Prepare the filling: Heat vegetable oil in a wok. Sauté minced garlic until fragrant. Add shrimp and stir-fry until pink. Add julienned jicama and carrot, stir-fry for 5-7 minutes until slightly softened.
- 2
Add bean sprouts, sweet soy sauce, and oyster sauce. Stir well and cook for another 2 minutes. Stir in sesame oil. Remove from heat and set aside.
- 3
Scramble the eggs: Whisk eggs with a pinch of salt and pepper. Cook them in a lightly oiled pan until set, then chop into small pieces.
- 4
Assemble the popia: Lay a popiah skin flat. Spread a thin layer of the jicama filling, then top with scrambled egg. Fold the sides inwards and roll tightly to form a cylinder.
- 5
Repeat with remaining skins and filling. Slice the popia diagonally before serving.
- 6
Serve immediately with sweet chili sauce.
