olga_d_ont
Well-known member
Malaysia - Popiah (Spring Rolls)
Delicious fillings wrapped in spring roll wrappers, rice paper, or pancakes. This is a popular snack food in Malaysia. Use this mixture of two flours to make the pancakes, or use 1 1/2 cups all purpose flour only.
PANCAKE:
1 cup all purpose flour
1/2 cup rice flour
1/2 teaspoon salt
2 large eggs, beaten
1 3/4 cups water, about
2 Tablespoons vegetable oil, plus extra for frying
SHRIMP AND GINGER FILLING:
15 uncooked medium shrimp, peeled
2 Tablespoons vegetable oil
1 teaspoon finely grated gingerroot
2 garlic cloves, very thinly sliced
1 waxy potato ( about 7 oz.), peeled, grated, and squeezed dry (red, white, new potato, or all purpose Yukon gold)
1 medium carrot, grated
4 ounces daikon (white radish) grated
2 1/2 Tablespoons sweet yellow bean paste (Miso)
6 scallions, trimmed and finely shredded (green onion)
1/2 small cucumber, grated
4 cups beansprouts
2 ounces firm bean curd (tofu), crumbled
Salt and freshly ground black pepper
6 red chiles, seeded and crushed to a paste
12 crisp lettuce leaves
1 small bunch fresh cilantro
Soy sauce and sliced red chile, to serve
To make the pancakes, sift the flour/s and salt into a bowl. Make a well in the center, add the eggs, and beat, adding enough water to make a thin batter. Strain through a sieve and stir in the oil. Let rest for 30 minutes before using.
To make the filling, devein and chop the shrimp. Heat the oil in a skillet, add the ginger and garlic, and saute for 1 to 2 minutes until softened and golden. Add the shrimp and fry for 1 minute. Add the grated potato, carrot, and daikon and stir-fry for 1 to 2 minutes until just tender but still firm. Add the yellow bean paste and stir-fry for 1 minute. Remove from the heat and stir in the scallion, cucumber, beansprouts, and beancurd. Season to taste with salt and pepper and let cool.
Heat a non-stick crepe pan or skillet and add a little oil. Tip out any excess oil, then pour in a ladle of the batter--enough to make a thin pancake. Swirl around to cover the base. Cook for 1 to 2 minutes until lightly browned, turn it over, and cook the other side briefly. Repeat with the remaining batter to make 12 pancakes.
To assemble the popiah, spread each pancake with some crushed chile, line with a lettuce leaf, and top with some of the cooked filling. Add a few cilantro leaves, roll up tightly, leaving the ends open, and cut into 2 or 3 slices. Alternatively, serve the filling ingredients separately for the guests to assemble. Serve with a dip of soy sauce sprinkled with sliced red chile. Makes 12.
Delicious fillings wrapped in spring roll wrappers, rice paper, or pancakes. This is a popular snack food in Malaysia. Use this mixture of two flours to make the pancakes, or use 1 1/2 cups all purpose flour only.
PANCAKE:
1 cup all purpose flour
1/2 cup rice flour
1/2 teaspoon salt
2 large eggs, beaten
1 3/4 cups water, about
2 Tablespoons vegetable oil, plus extra for frying
SHRIMP AND GINGER FILLING:
15 uncooked medium shrimp, peeled
2 Tablespoons vegetable oil
1 teaspoon finely grated gingerroot
2 garlic cloves, very thinly sliced
1 waxy potato ( about 7 oz.), peeled, grated, and squeezed dry (red, white, new potato, or all purpose Yukon gold)
1 medium carrot, grated
4 ounces daikon (white radish) grated
2 1/2 Tablespoons sweet yellow bean paste (Miso)
6 scallions, trimmed and finely shredded (green onion)
1/2 small cucumber, grated
4 cups beansprouts
2 ounces firm bean curd (tofu), crumbled
Salt and freshly ground black pepper
6 red chiles, seeded and crushed to a paste
12 crisp lettuce leaves
1 small bunch fresh cilantro
Soy sauce and sliced red chile, to serve
To make the pancakes, sift the flour/s and salt into a bowl. Make a well in the center, add the eggs, and beat, adding enough water to make a thin batter. Strain through a sieve and stir in the oil. Let rest for 30 minutes before using.
To make the filling, devein and chop the shrimp. Heat the oil in a skillet, add the ginger and garlic, and saute for 1 to 2 minutes until softened and golden. Add the shrimp and fry for 1 minute. Add the grated potato, carrot, and daikon and stir-fry for 1 to 2 minutes until just tender but still firm. Add the yellow bean paste and stir-fry for 1 minute. Remove from the heat and stir in the scallion, cucumber, beansprouts, and beancurd. Season to taste with salt and pepper and let cool.
Heat a non-stick crepe pan or skillet and add a little oil. Tip out any excess oil, then pour in a ladle of the batter--enough to make a thin pancake. Swirl around to cover the base. Cook for 1 to 2 minutes until lightly browned, turn it over, and cook the other side briefly. Repeat with the remaining batter to make 12 pancakes.
To assemble the popiah, spread each pancake with some crushed chile, line with a lettuce leaf, and top with some of the cooked filling. Add a few cilantro leaves, roll up tightly, leaving the ends open, and cut into 2 or 3 slices. Alternatively, serve the filling ingredients separately for the guests to assemble. Serve with a dip of soy sauce sprinkled with sliced red chile. Makes 12.
Malaysia - Popiah (Spring Rolls)
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