Popiah
Popiah, a popular local street food that is often eaten as an appetizer or snack. It can be found easily in almost every hawker centre!
It is also a great food choice for home gatherings, as you can have fun making them and everyone can customize their own version.
Start your own popiah party with your family during this national day.
It is also a great food choice for home gatherings, as you can have fun making them and everyone can customize their own version.
Start your own popiah party with your family during this national day.
Ingredients:
16 prawns
OKI Premium Sunflower Oil
900g jicama
1 carrot
30g dried shrimps
5 cloves of garlic (minced)
4 shallots (minced)
1 tbsp. soy sauce
1 tbsp. of oyster sauce
1 tbsp. of sugar
White pepper
150ml prawn stock
Popiah skin
Seafood sauce
Sambal Chilli
Lettuce
Cucumber
Crushed peanut
Boiled egg
Bean sprouts
Cooked Prawn
OKI Premium Sunflower Oil
900g jicama
1 carrot
30g dried shrimps
5 cloves of garlic (minced)
4 shallots (minced)
1 tbsp. soy sauce
1 tbsp. of oyster sauce
1 tbsp. of sugar
White pepper
150ml prawn stock
Popiah skin
Seafood sauce
Sambal Chilli
Lettuce
Cucumber
Crushed peanut
Boiled egg
Bean sprouts
Cooked Prawn
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OKI Premium Sunflower OilCooking Instructions
1. To prepare prawn stock. Cleaned the prawn and de-shell the prawn. Heat some water in a pot over medium heat. Bring it to a boil, then put in cleaned prawns, prawn heads and prawn shell. Once the prawns have cooked. take out the prawns and set aside. Continue to cook the prawn head and prawn shell for about 20 minutes.
2. To prepare popiah filling. Remove the skin of Jicama and shred them into strips. Shred carrot.
3. Heat some OKI sunflower oil in a pan over medium heat. Saute minced garlic, minced shallot and dried shrimp until fragrance. Then add in shredded jicama and carrot.
4. Add in oyster sauce, soya sauce, sugar, white pepper and prawn stock. Let it simmer for about 15 minutes.
5. To assemble the popiah, lay 1 to 2 pieces of popiah skin on a flat surface, spread 1/2 teaspoon of seafood sauce, 1/2 teaspoon of sambal chilli on the skin. Top with lettuce, 2 tablespoons of cooked Jicama, bean sprout, sliced cucumber, chopped boiled egg, crushed peanut and cooked prawns. Fold the sides and roll. Enjoy!!
2. To prepare popiah filling. Remove the skin of Jicama and shred them into strips. Shred carrot.
3. Heat some OKI sunflower oil in a pan over medium heat. Saute minced garlic, minced shallot and dried shrimp until fragrance. Then add in shredded jicama and carrot.
4. Add in oyster sauce, soya sauce, sugar, white pepper and prawn stock. Let it simmer for about 15 minutes.
5. To assemble the popiah, lay 1 to 2 pieces of popiah skin on a flat surface, spread 1/2 teaspoon of seafood sauce, 1/2 teaspoon of sambal chilli on the skin. Top with lettuce, 2 tablespoons of cooked Jicama, bean sprout, sliced cucumber, chopped boiled egg, crushed peanut and cooked prawns. Fold the sides and roll. Enjoy!!
