Fried Popiah

Method4 steps

1. 1

   Step 1: Soak all 5–6 dried shiitake mushrooms in separate soaking water until softened, then drain and finely chop. Heat all 3 tbsp filling oil in a wok and stir-fry all the chopped garlic (2 cloves) until fragrant. Add all 150 g finely chopped chicken, 150 g finely chopped baby shrimp and the prepared mushrooms. Stir-fry until the chicken is cooked to 74°C (165°F) and the shrimp is opaque; keep this complete cooked mixture in the wok.

   Uses 5–6 dried shiitake mushrooms, soaked, drained and finely chopped · Separate water for soaking the dried mushrooms, amount unspecified; drain · 3 tbsp cooking oil for the filling · 2 cloves garlic, finely chopped · 150 g chicken meat, finely chopped · 150 g baby shrimp, finely chopped

   
2. 2

   Step 2: Add all 200 g sliced jicama and 100 g sliced carrot to the cooked chicken-shrimp-mushroom mixture from step 1 and stir-fry for 1–2 minutes. Add all the measured 1 cup filling water, cover and simmer for 15–20 minutes, until the vegetables are tender. Mix the separate 1 tbsp cornstarch with its own unspecified mixing water to make a smooth slurry. Add all the slurry, 1 tsp chicken stock granules, ½ tsp salt, 1 dash pepper and 1 tsp oyster sauce; stir and cook until the filling binds and thickens. Transfer to shallow containers and cool before wrapping; refrigerate promptly if preparing ahead.

   Check vegetable filling · 15 minUses All the chicken, shrimp, mushrooms, garlic and filling oil from step 1 · 200 g yam bean (jicama), peeled and finely sliced · 100 g carrot, finely sliced · 1 cup water for simmering the filling · 1 tbsp cornstarch for the filling slurry · Separate water for mixing the 1 tbsp cornstarch slurry, amount unspecified · 1 tsp chicken stock granules · ½ tsp salt

3. 3

   Step 3: Mix all 2 tbsp sealing flour with the separate 4 tbsp sealing water into a smooth paste. Take a spring roll wrapper from the package and put two spoonfuls of the cooled filling from step 2 in its center, leaving room to fold. Fold the two sides inward and roll up tightly, brushing a little sealing paste onto the final edge to seal. Repeat with the remaining wrappers and filling as available. Keep unused wrappers covered and follow their package storage instructions; refrigerate leftover filling promptly. Discard unused sealing paste.

   Uses 2 tbsp plain flour for the sealing paste · 4 tbsp water for the sealing paste · One wrapper per formed roll, taken from the package · Two spoonfuls cooled filling per roll; spoon size and aggregate share unspecified

4. 4

   Step 4: Heat the separate 2 cups deep-frying oil in a wok to around 175°C (350°F). Deep-fry all the actual sealed rolls from step 3 in small, uncrowded batches over medium heat until golden brown, crisp and cooked through. Maintain the oil temperature between batches. Remove and drain on paper towels, then serve the batch hot as four portions with the optional ready chili sauce offered separately.

   Uses Separate 2 cups cooking oil for deep-frying the rolls · All the actual filled and sealed rolls from step 3, fried in batches · Ready Malaysian chili sauce, such as Lingham’s, for serving separately; amount unspecified (optional)