Recipe: Perfect Malaysian Poh Piah (Spring Roll) #cookwithcookpad
Malaysian Poh Piah (Spring Roll) #cookwithcookpad.
You can have Malaysian Poh Piah (Spring Roll) #cookwithcookpad using 15 ingredients and 2 steps. Here is how you cook that.
Ingredients of Malaysian Poh Piah (Spring Roll) #cookwithcookpad
- It's of Spring Roll Pastry.
- It's of fresh prawns, diced.
- You need of chicken, diced & mix with 1/2tsp cornstarch.
- It's of garlic, chopped.
- Prepare of onion, chopped.
- Prepare of carrot, shredded.
- You need of radish/jicama, shredded.
- Prepare of soaked Chinese black mushroom, shredded.
- It's of soy sauce, or to taste.
- Prepare of sugar.
- It's of salt or to taste.
- It's of Pepper.
- Prepare of Cooking oil.
- You need of Water.
- It's of Dark Caramel Soy Sauce for colouring (optional).
Malaysian Poh Piah (Spring Roll) #cookwithcookpad instructions
- 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)..
- 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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