Popia Basah with Shrimp and Peanut Filling
80% asli · Malaysian-Chinese
A creative twist on Popia Basah, incorporating a savory filling with shrimp, jicama, and a hint of crushed peanuts for added texture and flavor.
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), julienned400g
- Shrimp, peeled, deveined, and chopped250g
- Eggs2
- Garlic, minced2 cloves
- Crushed roasted peanuts50g
- Bean sprouts80g
- Dark soy sauce2 tbsp
- Light soy sauce1 tbsp
- Sugar1 tsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Chili sauce or dark soy sauce with chili (for serving)as needed
Langkah
- 1
Prepare the filling: Heat vegetable oil in a wok. Sauté minced garlic until fragrant. Add chopped shrimp and stir-fry until almost cooked.
- 2
Add julienned jicama and stir-fry for 5 minutes. Add bean sprouts and cook for 1-2 minutes until slightly wilted.
- 3
Add dark soy sauce, light soy sauce, sugar, salt, and pepper. Stir well. Stir in the crushed peanuts.
- 4
Scramble the eggs: Whisk eggs with salt and pepper. Cook in a lightly oiled pan until set, then chop and add to the filling mixture. Mix well.
- 5
Assemble the popia: Lay a popiah skin flat. Spoon the filling onto the wrapper, fold the sides, and roll tightly.
- 6
Repeat with remaining skins and filling. Slice diagonally before serving.
- 7
Serve warm with chili sauce or a soy-chili dip.
