How to make Popiah -
Pancake rolls stuffed with a spicy prawn mixture – a delicious snack.Filled with shredded vegetables and more. Popiah is a popular street food in Malaysia. It's also one of the popular dishes served at home.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (small), Cornflour/ corn starch (कॉर्नफ्लावर/कॉर्नस्टार्च)
Cuisine : Chinese
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Palak Chole Tikki Cream Style Corn Espresso Parsi Shrimp Cakes Rasgulla Chaat
Popiah Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Popiah Recipe
Prawns (small) cooked 100 grams
Cornflour/ corn starch ¼ cup
Refined flour (maida) ¾ cup
Salt to taste
Black pepper powder to taste
Eggs 2
Oil 1 tablespoon + as required
Bamboo shoots tinned 50 grams
Garlic cloves finely chopped 4-5
Onion finely chopped 1 medium
Hoisin sauce 1 teaspoon
Light soy sauce ½ tablespoon + for drizzling
Soya bean paste 1 tablespoon
Cucumber peeled and cut into thin strips 1 medium
Spring onion bulbs finely chopped 3-4
coriander leaves chopped For topping
Bean sprouts 1 cup
Eggs hard-boiled and peeled 2-3
Method
Step 1
Sieve flours with salt and pepper powder into a bowl.
Step 2
Beat eggs in another bowl and add to the flour mixture. Mix well. Add 1 cup water and mix well into a thin smooth batter.
Step 3
Heat some oil in a non-stick pan. Pour some of the batter and swirl to cover the base. As soon as it sets flip to cook the other side. Make more pancakes similarly taking care that they are quite thin.
Step 4
Heat 1 tablespoon oil in a non-stick wok.
Step 5
Roughly chop prawns. Slice bamboo shoots.
Step 6
Add garlic to the wok and sauté till brown. Add onion and sauté for a minute.
Step 7
Add chopped prawns and sliced bamboo shoots, mix and cook for 2 minutes.
Step 8
Add hoisin sauce and soy sauce and mix well. Add soya bean paste, mix well and cook for 3-4 minutes.
Step 9
Add pepper powder, mix well and cook for a minute. Switch off heat.
Step 10
Place a pancake on the worktop. Put a portion of the prawn mixture on one side. Top with cucumber, spring onion, coriander leaves and bean sprouts. Drizzle little soy sauce on top.
Step 11
Cut eggs into thin wedges and place on top. Wrap tightly.
Step 12
Cut into pieces and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
