This is the first time we hosted a Peranakan Popiah Party since with the reduction of hanging outdoor, spending time to make a meal has become so much exciting. We decided to make dinner more interactive with all the restrictions.
We have the party with both Popiah and Kueh Pieti hence we decide to separate both Popiah and Kueh Pieti in two different posts as both of us have a concept of presenting them so please pardon us!
Popiah is like a Vietnam’s spring roll, you’ll wrap vegetables and meat/seafood in the sheet of skin. While Vietnam’s spring roll made of rice flour, popiah skins made from plain flour. The popiah comes in two versions: the fried and non-fried. We always prefer the non-fried one and they always come with this sweet sauce that is really good.
It is the first time we making it from scratch but it wasn’t difficult at all. Fillings include omelette strips, cucumber, prawn, crab meat, crispy garlic, peanut, beansprouts, lettuces, braised turnip, carrots in prawn stock, coriander, sweet sauce, and chili garlic paste. A bit fussy to prep but so worth it!
Preparing the ingredients
While many like to have their popiah as simple as possible, we like to make a “fancy” version for our party. Well, you can have fun in adding or removing the ingredients in terms of your own preference. For us, the below filling helps us to create the most “fancy” popiah we ever have.
- Popiah Filling; this is the only portion of the popiah that we suggest you prepare it freshly on the day
- Eggs; heat up oil in a pan. Beat the egg in a bowl, add in some salt for flavor. Fry it till golden brown. Set it aside to cool and cut it into a long strip. If you have a smaller pan, an egg will be enough as we want it as thin as possible
- Chinese Sausage; soak it into a bowl of hot water to remove the excess oil in the sausages. It is done soaking when you are able to see the casing of the sausage popping away. Remove the casing and cut the sausage into the strip. Heat up the pan and fry the sausage till fragrant
- Fresh Crab; drain the water of the crab, squeeze out excess liquid in the crab. Heat up the pan and fry the crab till fragrant
- Bean Sprouts; remove the tail of the bean sprouts (optional). Cook it in the hot water for a minute. Drain and set aside
- Green Bean; heat up the pan and fry the green bean till soft. Set it aside, cut it into strips when cool
- Green Lettuce; wash and drain it the night before. Cover it with a cloth in the fridge to keep it cool and crispy
- Prawn; deshell the prawn (don’t throw away the shell, keep it to make prawn stock for the popiah filling), cook the prawn and halved it
- Coriander leaves; while many have the fear of coriander leaves but it is a must for us to have it in our popiah since the guest will be wrapping it themselves, those who dislike it can omit them
- Crushed peanut and white sesame for garnish
Tips on how to easily make good Popiah Filling
- Grate the veggies; the majority of the muscle work for making popiah filling is in shredding the turnip, radish, and carrots. While many of the fillings in the store only have turnip and carrot, we added radish to add more sweetness to the filling. Peel the turnip and then use a box grater if you have one to shred it into strips
- Use dried shrimp; dried shrimp adds that nice umami flavour to the overall popiah taste
- Shallot is the key; you don’t want to miss this, it will totally change the flavour of the popiah filling
- Lose the juice when wrapping; there will be some juice oozing out when you cook the jicama, it’s normal. Just make sure you don’t scoop that juice when you wrap the popiah, or you will end up tearing the wrapper and wet popiah
Head to the end of the blog post for the full recipe for the popiah filling.
How to wrap homemade Popiah?
- Place 2 pieces of popiah skin on a clean working surface. (You can use one if your popiah skin is thicker)
- Brush the skin with some sweet sauce and chilli sauce(if you choose to use) and sprinkle with some crushed peanuts
- Place one piece of green leaf
- Scoop about 2 – 3 tbsp of the turnip mixture on top of the leaf – remember to drain the liquid well
- Add strips of egg omelette, 1 tsp of crab meat, strips of green bean, cucumber, Chinese sausage, 2 pieces of prawn and 1-2 sprigs of fresh coriander leaves if you choose to use.
- Fold the side near you up and then fold the two sides in firmly tuck and roll up tightly.
After making our very own version of Popiah we can never head out to get the store made one. Sometimes we are never satisfied with just okay when we have the best. Take a photo of your version, send us an email, tag us on Instagram, tweet us, anything. We love to see you trying out our recipe!
– xoxo, Joe and Angela
Peranakan Popiah Party
Fresh spring roll is filled with turnip, radish, carrots, and shrimp mixture. Popiah is one of my favorite street food. Learn how to make fresh spring roll wrappers easily too.
20 spring roll wrapper (we got them at our local hawker centre)
20 pieces of green lettuce
- Popiah Filling
450g of turnip (remove skin, sherdded)
1 carrot (remove skin, sherdded)
1/2 raddish (remove skin, sherdded)
50g of dried shrimp (shoaked in hot warm, minced)
1 tbsp of minced garlic
3 tbsp of minced shallot
2 tbsp of light soy sauce
1 tbsp of oyster sauce
1/2 tsp of salt
1 tsp of sugar
1 tsp of white pepper
3 tbsp of water
- Sauce (optional)
- Other ingredients you can include in the filling (as many or as few as you wish)
2 eggs (beaten and made into omelette and cut into long strips)
freash crab meat (stir-fry till cook)
bean spourt (cook in hot water for a minute, drain)
green bean (stir-fry till soft, sheeddred it)
500g of prawn ( deshell, cooked and halved) – keep the shell for the filling
2 chinese sausage (soak in hot water, remove casing, cut into long strips and stir-fry)
roasted crushed penunt
- Popiah Filling
- Heat the oil, stir-fry the prawn shell. Add water to create prawn stock, leave aside for use. Heat the oil again, add in minced garlic, add the shallot and minced shrimp. Stir-fry it till frangance.
- Add in the carrots, turnip, raddish and cook it till soft. Add in the prawn stock and continue boil for another 5 minutes.
- Now add in the seasoning and continue frying until it is slightly dry. Leave at the side to cool.
- Assemble the Popiah
- Place 2 piece of popiah skin on a clean working surface or cutting board. Brush the skin with some sweet chili sauce (if you choose to use) and sprinkle with some crush peanuts if you choose to use. Scoop about 2-3 Tbsp of the yam bean mixture on top of the sauce. Add strips of egg omelette, and 1-2 sprigs of fresh coriander leaves if you choose to use. Fold the two sides in firmly tuck and roll up tightly. Cut into desired pieces and serve immediately. Only prepare as many as you would eat. This is not something to prepare ahead of time as the skin will get soggy and tear