Popiah Fresh Classic Penang

Popiah is a beloved Penang street food: delicate wheat crepes wrapped around a sweet-savory jicama stir-fry, prawns, crisp bean sprouts, and crushed peanuts. Brushed with sweet plum sauce and a dab of chili sambal, each roll is assembled to order so the wrapper stays soft and the filling stays bright. It is light, crunchy, fragrant, and endlessly customizable at the table.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 48 gCarbs
• 6 gFiber
• 12 gSugar
• 18 gProtein
• 780 mgSodium
• 650 mgPotassium
• 120 mgCalcium
• 3.5 mgIron
• 25 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the filling

• 3 tbsp vegetable oil
• 3 garlic cloves, finely minced
• 150 g Chinese sausage (lap cheong), thinly sliced
• 200 g medium prawns, peeled and chopped into 1 cm pieces
• 500 g jicama (sengkuang), peeled and finely shredded
• 2 medium carrots, julienned
• 1 tsp salt
• 1/2 tsp white pepper
• 2 tsp sugar
• 100 g bean sprouts, rinsed

For the sweet sauce

• 3 tbsp hoisin sauce
• 2 tbsp plum sauce (or tamarind paste + 1 tbsp sugar)
• 1 tbsp warm water

For assembling

• 8 fresh popiah wrappers (about 22 cm)
• 12 iceberg or butter lettuce leaves, trimmed
• 1/2 cup roasted peanuts, coarsely crushed
• 1/4 cup fried shallots
• 2 fresh red chilies, thinly sliced
• 1/2 cup fresh cilantro leaves
• 2 tbsp chili sambal or garlic chili sauce

Directions

1. Heat 2 tbsp oil in a wok over medium heat; saute garlic until fragrant, then add Chinese sausage and fry for 2 minutes until the edges curl and render some fat.
2. Add prawns and stir-fry 2-3 minutes until just pink. Add shredded jicama and carrots along with salt, white pepper, and sugar; toss on high heat for 4-5 minutes until vegetables are just tender but still crisp.
3. Stir in bean sprouts, cook 1 minute, then turn off the heat. Spread the filling on a tray to cool completely and drain excess liquid.
4. Whisk hoisin sauce, plum sauce, and warm water together in a small bowl until smooth and pourable.
5. Lay one wrapper flat on a clean board with the smoother side down. Spread 2 tbsp sweet sauce over the middle third, then layer a lettuce leaf, a line of cilantro, and 2 heaping tablespoons of the cooled filling in a 5 cm strip.
6. Top the filling with 1 tbsp crushed peanuts, 1 tsp fried shallots, and a few chili slices. Avoid overfilling or the wrapper will tear.
7. Fold the bottom edge over the filling, fold in the two sides, then roll tightly away from you into a neat cylinder about 18 cm long. Brush the final edge with a little water to seal.
8. Repeat with the remaining wrappers and serve immediately, whole or sliced in half, with extra sweet sauce and chili sambal on the side for dipping.

Cook’s Notes

• Cook the filling a day ahead and chill it; cold filling is easier to roll and prevents soggy wrappers.
• Keep unused wrappers covered with a barely damp tea towel while you work, or they will dry out and crack.
• For a vegetarian version, omit sausage and prawns and add 150 g fried tofu puffs or shredded shiitake mushrooms.
• Press the filling firmly before rolling so each popiah holds together when sliced in half for plating.
• Balance the sauces to taste: more hoisin for sweeter, more sambal for hotter, and a squeeze of lime if it feels too rich.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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