Ingredients with Measurements:
- 10 popiah skins
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 red chili, minced
- 1 green chili, minced
- 1 onion, diced
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1 pound crab meat, cooked and shredded
- 1/4 cup cilantro, chopped
- 1/4 cup scallions, chopped
Special equipment needed:
- Wok or large skillet
- Mixing bowl
Step-by-step instructions:
1. In a wok or large skillet, heat the vegetable oil over medium-high heat.
2. Add the garlic, ginger, red chili, green chili, and onion. Stir-fry for 2-3 minutes until fragrant.
3. Add the tomato paste, soy sauce, oyster sauce, sugar, salt, black pepper, and water. Stir well to combine.
4. Add the crab meat and stir-fry for another 2-3 minutes until heated through.
5. Remove from heat and stir in the cilantro and scallions.
6. To assemble the popiah, place a popiah skin on a flat surface.
7. Spoon 2-3 tablespoons of the crab filling onto the center of the popiah skin.
8. Fold the sides of the popiah skin over the filling, then roll it up tightly.
9. Repeat with the remaining popiah skins and filling.
10. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
10 popiah rolls
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 20g
Protein: 12g
Substitutions for ingredients:
- Shrimp or lobster can be used instead of crab meat.
- Red pepper flakes can be used instead of fresh chili peppers.
- Hoisin sauce can be used instead of oyster sauce.
Variations:
- Add shredded carrots, bean sprouts, or cabbage to the filling for added texture.
- Use lettuce leaves instead of popiah skins for a low-carb option.
- Top with chopped peanuts or sesame seeds for added crunch.
Tips and tricks:
- Make sure to roll the popiah tightly to prevent the filling from falling out.
- If the popiah skins are too dry, brush them with a little water before filling.
- Serve with extra chili sauce on the side for those who like it extra spicy.
Storage instructions:
Leftover popiah can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the popiah in a steamer for 5-7 minutes until heated through.
Presentation ideas:
Arrange the popiah rolls on a platter and garnish with cilantro or scallions.
Garnishes:
Cilantro, scallions, chopped peanuts, sesame seeds
Pairings:
Serve with a side of steamed rice and a cold beer.
Suggested side dishes:
Steamed rice, stir-fried vegetables
Troubleshooting advice:
- If the filling is too dry, add a little more water or soy sauce.
- If the popiah skins are too sticky, dust them with a little cornstarch before filling.
Food safety advice:
Make sure to cook the crab meat thoroughly before using in the recipe.
Food history:
Popiah is a popular street food in Singapore and Malaysia. It is a fresh spring roll filled with various ingredients such as vegetables, meat, and seafood.
Flavor profiles:
Savory, spicy, sweet
Serving suggestions:
Serve as an appetizer or as a main dish.
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Region: Singaporean