• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

These Deep-fried Crab and Taro Summer Rolls are great for the seafood lover as a snack or appetiser.

This recipe was first published in Flavours magazine.

Recipe Ingredient

  • Filling
  • 200g taro, grated and steamed for 2 minutes
  • 200g crabmeat
  • 20g sesame seeds, toasted
  • five-spice powder, salt and pepper to taste
  • Dipping sauce
  • 100ml mayonnaise
  • 100ml chilli sauce
  • lime zest and juice, to taste
  • 10 - 15 popiah skins
  • 2 eggs, beaten
  • palm oil for frying
  • Garnish
  • a mix of ulam raja, daun selasih, daun selom, mint leaves, or any local herbs


  1. In a mixing bowl, combine all the filling ingredients and season to taste. Chill till ready to use.
  2. Dipping sauce
  3. In a mixing bowl, combine all ingredients and mix well. Chill.
  4. To finish
  5. Divide the filling evenly among the popiah wrappers and roll up. Seal with egg wash. Deep-fry over medium heat till golden brown. Serve hot with dipping sauce and herbs for garnish.

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