A local favourite, this Singapore Popiah recipe uses turnips and carrots with a generous dose of eggs and prawns – wrapped with a thin Popiah skin made of wheat flour and lathered in a sweet and garlicky sauce!
Cuisine: Asian Course: Appetiser Skill Level: Novice
Prep: 20 mins Cook: 20 mins
Ready in: 40 min Serves: 4 serving
- 200g Popiah Skin
- 1 Cup Peanuts
- 1 Cup Chopped Shallots
- 1 Cup Chopped Garlic
- 1 pc Turnip
- 1 pc Carrot
- 200g Beansprouts
- 200g Prawns
- 3 Eggs
- 1 Tbps Sugar
- 2 Tbsp Light Sauce
- 2 Tbsp Oyster Sauce
- 1 Tbsp Pepper
- 2 Tbsp Kicap Manis
- 2 Tbsp Garlic Chilli
- Bake peanuts at 140c for 10 minutes.
- Crush peanuts with a food processor.
- Chop up shallots, garlic, turnip and carrots.
- Heat up wok in low heat with oil, add in shallots and garlic.
- Stir-fry for about a minute and add in the turnips and carrots.
- Add in 1 Tbsp sugar, 2 Tbsp Light Sauce, 2 Tbsp Oyster Sauce and 1 Tbsp Pepper.
- Mix well and add 1 cup of water half a minute in then let it cook for 5 minutes.
- Boil the beansprouts, prawns for about a minute and the eggs for 7 minutes in the meantime.
- Prepare the sauce mixture of 2 Tbsp Kicap Manis mixed with garlic chilli.
- Spread sauce mixture evenly on the Popiah Skin first, sprinkle crushed peanuts, add in cooked turnip and carrots, then finally prawns, eggs (chopped) and beansprouts.
- Fold them into rolls and cut evenly.