• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • (A)
  • 250g chicken or pork meat, shredded finely
  • 200g shelled prawns, diced
  • 800g yam beans (bangkwang) shredded finely
  • 8-10 French beans
  • 2-3 tbsp oil
  • Enough water
  • Seasoning (B)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp light soya sauce
  • (C)
  • 2 pieces firm bean curd, shredded
  • 2 eggs, lightly beaten
  • Pinch of salt
  • Dash of pepper
  • 3/4 cup bean sprouts, tailed and blanched
  • 3/4 cup shredded cucumber
  • 5-6 tbsp oil
  • 3 tbsp chopped garlic
  • 3 tbsp sliced shallots

Instructions

  1. Parboil chicken or pork meat until just cooked. Drain and set aside.
  2. Heat oil in a wok and fry French beans for 1 minute. Remove and set aside. Add parboiled meat and add in prawns. Toss well to combine. Add seasoning (B).
  3. Add yam beans and fry well to combine. Add water to cover the vegetables. Cook covered over a medium-low heat for 15 minutes. Add in French beans and allow to simmer for 4-5 minutes or until yam beans turn soft and tender. Turn off the heat and keep the filling ingredients hot until required.
  4. Fry the beaten eggs, omelette-style in a non-stick pan. Remove and roll into a tight roll. Shred finely then loosen the shreds.
  5. Fry chopped garlic and sliced shallots in hot oil until golden and crispy. Remove shallots and garlic crisps and set aside.
  6. Next, fry the bean curd shreds in 2-3 tablespoons oil until firm. Remove and set aside.
  7. To serve the popia, place a piece of popia skin on a plate, put a small piece of lettuce leaf on it and spread a thin layer of chilli sauce as well as a little hoi sin sauce. Top with a little of the prepared fillings ingredients (A) and (C). Fold the sides, tuck in firmly then roll up tightly. Serve immediately.

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