Ingredients with Measurements:
- 10 popiah skins
- 1 lb fresh shrimp, peeled and deveined
- 1/2 cup jicama, julienned
- 1/2 cup carrot, julienned
- 1/2 cup bean sprouts
- 1/2 cup lettuce, shredded
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, chopped
- 1/4 cup peanuts, crushed
- 1/4 cup fried shallots
- 1/4 cup sweet soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup chili sauce
- 1/4 cup vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Cutting board and knife
- Grater or mandoline slicer
- Large bowl for mixing filling
- Small bowls for sauces and toppings
- Serving platter
Step-by-step instructions:
1. Heat the wok or skillet over medium-high heat and add the vegetable oil.
2. Add the shrimp and stir-fry for 2-3 minutes until pink and cooked through. Remove from heat and set aside.
3. In the same wok, stir-fry the jicama and carrot for 2-3 minutes until slightly softened. Add the bean sprouts and cook for another minute. Remove from heat and set aside.
4. In a large bowl, mix together the cooked shrimp, cooked vegetables, lettuce, cilantro, green onions, peanuts, and fried shallots. Season with salt and pepper to taste.
5. To assemble the popiah, lay a popiah skin on a clean work surface. Spread a thin layer of hoisin sauce and sweet soy sauce on the skin, leaving a 1-inch border around the edges.
6. Spoon about 1/2 cup of the filling onto the center of the skin. Fold the bottom edge of the skin over the filling, then fold in the sides and roll up tightly.
7. Repeat with the remaining popiah skins and filling.
8. Serve the popiah with chili sauce on the side for dipping.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
10 popiah rolls
Nutritional information:
Calories: 220
Fat: 8g
Carbohydrates: 25g
Protein: 13g
Sodium: 450mg
Sugar: 8g
Substitutions for ingredients:
- Shrimp can be substituted with chicken, tofu, or pork.
- Jicama can be substituted with turnip or radish.
- Carrot can be substituted with daikon or cucumber.
- Bean sprouts can be substituted with mung bean sprouts or shredded cabbage.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Hoisin sauce can be substituted with oyster sauce or plum sauce.
- Chili sauce can be substituted with sriracha or sambal oelek.
Variations:
- Add shredded or diced chicken, pork, or tofu to the filling.
- Use different vegetables such as shredded cabbage, bell peppers, or mushrooms.
- Add cooked vermicelli noodles to the filling.
- Use different sauces such as peanut sauce, teriyaki sauce, or fish sauce.
Tips and tricks:
- Make sure to roll the popiah tightly to prevent the filling from falling out.
- Use a damp towel to keep the popiah skins from drying out.
- Serve the popiah immediately after assembling to prevent the skins from getting soggy.
- Customize the filling to your liking by adding or omitting ingredients.
Storage instructions:
The filling can be stored in an airtight container in the refrigerator for up to 3 days. The popiah skins should be stored in the refrigerator or freezer until ready to use.
Reheating instructions:
The filling can be reheated in the microwave or on the stovetop. The popiah skins should be reheated in a steamer or microwave.
Presentation ideas:
Arrange the popiah rolls on a platter and garnish with additional cilantro, green onions, and peanuts. Serve with the sauces on the side.
Garnishes:
Cilantro, green onions, peanuts, fried shallots
Pairings:
Jasmine rice, stir-fried vegetables, hot and sour soup
Suggested side dishes:
Spring rolls, dumplings, fried rice
Troubleshooting advice:
If the popiah skins are too dry, lightly brush them with water before filling. If the filling is too wet, drain any excess liquid before assembling.
Food safety advice:
Make sure to cook the shrimp and vegetables thoroughly to prevent foodborne illness. Store leftovers in the refrigerator and consume within 3 days.
Food history:
Popiah is a popular street food in Malaysia, Singapore, and Taiwan. It is a type of fresh spring roll filled with a variety of vegetables, meat, and sauces.
Flavor profiles:
Savory, sweet, salty, spicy
Serving suggestions:
Serve the popiah as an appetizer or light meal.
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Region: Singaporean