Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, malaysian poh piah (spring roll) #cookwithcookpad. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Every Asian country has its version of the spring roll. In Malaysia, Taiwan, and Singapore, the spring roll is called popiah. Popiah has three layers of flavors and textures inside: the sauces, the vegetable filling, and the garnishes.

Malaysian Poh Piah (Spring Roll) #cookwithcookpad is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Malaysian Poh Piah (Spring Roll) #cookwithcookpad is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have malaysian poh piah (spring roll) #cookwithcookpad using 15 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Malaysian Poh Piah (Spring Roll) #cookwithcookpad:

1. Make ready 25 Spring Roll Pastry
2. Make ready 100 g fresh prawns, diced
3. Get 125 g chicken, diced & mix with 1/2tsp cornstarch
4. Get 2 cloves garlic, chopped
5. Prepare 1 onion, chopped
6. Get 30 g carrot, shredded
7. Get 400 g radish/jicama, shredded
8. Take 2 soaked Chinese black mushroom, shredded
9. Prepare 1/2 tbsp soy sauce, or to taste
10. Take 1/2 tbsp sugar
11. Make ready 1 tsp salt or to taste
12. Get to taste Pepper
13. Make ready Cooking oil
14. Make ready Water
15. Prepare Dark Caramel Soy Sauce for colouring (optional)

When deep fried, the crispy roll is known as spring roll, but if left raw is known as Popiah. Popiah is very popular in Malaysia and also many Asian countries. Great recipe for Malaysian Poh Piah (Spring Roll) #cookwithcookpad. Crispy fried spring rolls or Malaysia Popiah with jicama, carrot and prawn.

Steps to make Malaysian Poh Piah (Spring Roll) #cookwithcookpad:

1. Heat oil in a work, fry garlic and onions till aroma but not browned. Add in chicken and prawns, fry until aromatic. Add in carrot, radish/jicama and mushroom, fry for 1min before adding water. Allow to cook until radish/jicama is translucent and dry, about 15mins. Set aside to cool. Below is the photo of the Spring Roll Pastry I use. You should be able to find it in any Chinese Supermarket. I usually served my spring rolls with the Lingham chilli sauce (very popular in Malaysia).
2. To assemble and fry- place some filling on the spring roll wrapper and then fold in the two sides and roll up. Using flour mixture seal up the edges (1tbsp plain flour + 1 1/2tbsp water). Heat enough oil in a wok for deep frying. Slip in the rolls, several at a time, and deep fry over a medium flame until golden and crisp. Drain on paper towels.

I have replaced jicama with radish as it's very rare to be able to find jicama in the UK. I have only saw it once in London Seawoo Chinese supermarket.. Recipe by That is Dr House to. They have no dipping sauce and they take about an hour to prepare. This is not the shrimp version but the tofu version.

So that is going to wrap it up for this special food malaysian poh piah (spring roll) #cookwithcookpad recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!