Malaysian Poh Piah (Spring Roll) #cookwithcookpad

Name: Malaysian Poh Piah (Spring Roll) #cookwithcookpad
Yield: 25 servings
Cuisine: British
Ingredients: 25 Spring Roll Pastry; 100 g fresh prawns, diced; 125 g chicken, diced & mix with 1/2tsp cornstarch; 2 cloves garlic, chopped; 1 onion, chopped; 30 g carrot, shredded; 400 g radish/jicama, shredded; 2 soaked Chinese black mushroom, shredded; 1/2 tbsp soy sauce, or to taste; 1/2 tbsp sugar; 1 tsp salt or to taste; to taste Pepper; Cooking oil; Water; Dark Caramel Soy Sauce for colouring (optional)

BeeYoong Song @bubblybee

Crispy fried spring rolls or Malaysia Popiah with jicama, carrot and prawn. 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.

What is Jicama? (Picture below)
Its flesh is juicy and crunchy, with a slightly sweet and nutty flavor. Some think it tastes like a cross between a potato and a pear. ... Other names for jicama include yam bean, Mexican potato, Mexican water chestnut and Chinese turnip

I usually served the Spring Roll with chili dipping sauce (Lingham). Spring roll is a popular appetizer in Malaysia and sold by street vendors or hawkers.

BeeYoong Song @bubblybee

I usually served the Spring Roll with chili dipping sauce (Lingham). Spring roll is a popular appetizer in Malaysia and sold by street vendors or hawkers.

Saved

Ingredients

25 servings

25Spring Roll Pastry
100 gfresh prawns, diced
125 gchicken, diced & mix with 1/2tsp cornstarch
2 clovesgarlic, chopped
1onion, chopped
30 gcarrot, shredded
400 gradish/jicama, shredded
2soaked Chinese black mushroom, shredded
1/2 tbspsoy sauce, or to taste
1/2 tbspsugar
1 tspsalt or to taste
to tastePepper
Cooking oil
Water
Dark Caramel Soy Sauce for colouring (optional)

Saved

Steps

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.