In the Kitchen

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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