Ingredients for Popiah Recipe:
- Prawns (medium) 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 + as required
- 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
Procedure:
- 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 prawns and 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.