Hawker Classics
Authentic Singaporean Popiah Recipe
Experience a true hawker classic at home with this authentic Popiah recipe, featuring a slow-braised filling of jicama and carrots seasoned with savory fermented soybean paste. These fresh spring rolls are a delightful assembly of textures, combining soft crepe-like skins with crunchy peanuts, crispy shallots, and succulent prawns.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Medium
- Per serving
- 500 kcal
Method
Prepare the filling base by heating oil in a large pot. Sauté the minced garlic and mashed taucheo until fragrant to create a savory rempah base.
Add the julienned jicama and carrots to the pot. Stir well to coat with the soybean paste. Add a splash of water or prawn stock and let it simmer on low heat for 30 minutes until the vegetables are soft and the flavors are fully absorbed.
While the filling cooks, prepare the garnishes: fry the julienned tau kwa until golden, blanch the bean sprouts, and slice the cooked prawns.
To assemble, lay a popiah skin on a flat surface. Spread a teaspoon of sweet flour sauce and a dab of sambal in the center.
Place a piece of lettuce over the sauce, then top with a generous amount of the braised jicama filling (drain excess liquid first).
Add prawns, fried tofu strips, bean sprouts, crushed peanuts, and crispy shallots over the filling.
Fold the bottom edge over the filling, tuck in the sides, and roll tightly like a burrito. Slice into rounds and serve immediately.
Notes
Always drain the braised vegetable filling thoroughly before placing it on the skin to prevent the popiah from becoming soggy.
If you want extra crunch, add some 'bits' which are small pieces of deep-fried batter commonly found in hawker stalls.
The secret to a good popiah is the 'taucheo' (fermented bean paste); make sure to fry it until the raw smell disappears and it becomes aromatic.
Use two popiah skins overlapping slightly if you are a beginner to prevent the skin from tearing during the rolling process.
