Popiah

Method

• Step-by-Step Method: How to Make Popiah
• Prepare popiah wrappers by mixing wheat flour with water to form a smooth, pourable batter
• Cook batter in thin circles on a nonstick pan to form delicate popiah skins; set aside to cool
• Peel and julienne jicama, carrots, and slice Chinese cabbage finely
• Heat a pan over medium heat and sauté jicama, carrots, and Chinese cabbage until slightly softened; let cool
• Rinse beansprouts, blanch briefly in boiling water, then drain and cool
• Shell and devein shrimps; chop coarsely
• In a separate pan, quickly sauté chopped shrimps until pink and cooked through; set aside
• Beat eggs, pour into a lightly greased pan, and cook as a thin omelette; slice into fine strips when cool
• Lay a popiah skin flat on a plate or board
• Arrange a layer of cooked vegetables, beansprouts, shrimps, and egg strips along one edge of the wrapper
• Drizzle sweet and spicy sauce across the filling line
• Fold the sides of the wrapper inward and roll tightly from the filling edge to enclose
• Slice popiah rolls into bite-sized pieces for serving
• Arrange rolls neatly on a platter, garnish with extra sauce if desired
• Serve immediately to retain freshness and optimal texture