Popiah Basah


20 pieces popiah skin

2 carrots, shredded
300g yam bean (sengkuang), shredded
100g French beans, sliced finely
100g cabbage, shredded
50g small prawns, shelled
50g shallots, sliced finely and fried till crispy
2 tbsp oil
1 tsp chopped garlic

Salt to taste
Sugar to taste

Sauce (mix):
4 tbsp chilli sauce
2 tbsp mayonnaise
1 tbsp sugar
1/2 tsp ground black pepper
2 tbsp water
Pinch of salt


To make filling: Heat oil and fry garlic till fragrant. Add prawns and all shredded and sliced vegetables. Cook till vegetables turn soft. Add seasoning and cook till gravy is almost dry. Remove cooked vegetables and strain to separate gravy stock.

Place two tablespoonfuls of filling on a piece of popiah skin. Roll up neatly. Arrange popiah in a tray. Pour sauce over and serve with garnish of chopped spring onions, coriander and shallot crisps.

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