Name: Popiah
Cuisine: Japanese
Ingredients: 2 teaspoons Sambal Bajak; 150 g cooked crabmeat; 3 tablespoons Fried Shallots; vegetable oil; 180 g fine rice flour; 10 butter lettuce leaves, halved lengthwise; ½ teaspoon sea salt; 12 basil leaves, shredded; 4 Chinese cabbage leaves, shredded; 50 g bean sprouts; 10 snowpeas, finely sliced; 1 small cucumber, cut into julienne; 2 teaspoons salted soy beans, mashed; 4 large (61 g) hen’s eggs or 3 duck eggs; 25 g superfine or cake flour; 500 ml warm water; 1 teaspoon vegetable oil

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

A popular snack in Singapore and Malaysia, with their origins in Nonya cooking, popiah (called bao bing in China) are made with tissue-thin wrappers and filled with vegetables or fish and seasoned with chilli. They are like a fresh, uncooked spring roll. I first became addicted to these tasty morsels when I lived in Adelaide, where the hawker-style food stalls at the Central Market make them to order. Popiah are best when made fresh and eaten at room temperature; something seems to be lost