• Prep Time 45 minutes
  • Cook Time 25 minutes
  • Serving For 5 people
  • Difficulty Easy

Recipe Description

This recipe is courtesy of Anchor Dairy

This recipe is best with
Anchor Extra Stretch

Recipe Ingredient

  • 500g Water
  • 150g Diced Onion
  • 80g Diced Carrot
  • 300g Diced Potato
  • 20g Sliced Spring Onion
  • 2g Salt (to taste)
  • 2g Course Black Pepper
  • 12g Sugar (to taste)
  • 10g Chicken Stock Powder
  • 125g Anchor Classic Shredded Mozzarella
  • 20g All-Purpose Flour
  • 50g Water
  • 200g Popiah Skin
  • 1000g Cooking Oil
  • 80g Thai Chilli Sauce


    Preparing Filling:
  1. In a pan, add in water and potato & carrot and cook until slightly soften.
  2. Drain both ingredients and set aside.
  3. Heat oil in the pan and cook onion until soften and add pre-cooked potato, carrot, spring onion, stir well until combined.
  4. Season with salt, coarse black pepper, sugar & chicken stock, stir well and set aside.
  5. Once the mixture completely cools down, mix in mozzarella & keep chill.
  6. Mix flour and water, this will act as glue later.
  7. To Assemble:
  8. Heat cooking oil in a pan. Cut popiah skin into 1/2.
  9. Line straight & long the pre-cut popiah skin, spread with flour glue.
  10. Add prepared fillings, fold triangle and just before last fold adds glue flour.
  11. Fry the popiah skin until golden brown & crispy, serve with Thai Chilli Sauce. Enjoy!

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