How to Make Perfect Malaysian Poh Piah (Spring Roll) #cookwithcookpad

Malaysian Poh Piah (Spring Roll) #cookwithcookpad.

Malaysian Poh Piah (Spring Roll) #cookwithcookpad You can cook Malaysian Poh Piah (Spring Roll) #cookwithcookpad using 15 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Malaysian Poh Piah (Spring Roll) #cookwithcookpad

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

Malaysian Poh Piah (Spring Roll) #cookwithcookpad step by step

  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..

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