CHEF DETAILS
Marina Mustafa
GARDENIA NUMEE RECIPES
Popiah Noodles
Makes ~ 15 popiahs
Preparation time ~ 30 mins
Cooking time ~ 15 mins
Ingredients
- 3 tbsp of cooking oil
- 1 large red onion, chopped
- 3 cloves of garlic, chopped
- 1 slice of ginger, chopped
- 2 chillies, chopped
- 2 tbsp dried prawns, soaked in hot water, drained & pounded
- 1/2 turnip, grated
- 300 gms prawn meat, cut
- 1/2 pack of yellow noodles
- 1 carrot, grated coarsely
- 1 cucumber, grated coarsely
- 2 c beans sprouts
- 1 tsp salt
- 1 tsp ground white pepper
- 3 tbsp chopped chinese celery
- 1 egg, beaten & used as sealant
- 4 cups of oil for deep frying
how to cook
- Heat oil in a pan. Saute’ the chopped onions, ginger & garlic until fragrant for 1 min.
- Put in the dried prawns and fry for 2 minutes on low heat.
- Put in the turnips and fry for 3 mins until it becomes soft.
- Put in the chopped prawn meat and cook for one minute.
- Add in the yellow noodles and stir everything until the noodles are well coated.
- Add in the carrots, cucumbers & beansprouts. Toss in and cook for 1 minute.
- Flavour with salt & pepper.
- Scoop the cooled noodle popiah filling into bowl.
- Place a layer of the spring roll on a clean surface.
- Scoop a heaped tablespoon of filling on one side of the skin.
- Roll the spring roll and flap the sides towards the inner part of the spring rolls.
- Seal the end of the filled spring roll skin with the beaten eggs.
- Continue filling, rolling & sealing the skins until all the filling has been used up.
- Deep fry the filled spring rolls in hot oil, turning until all sides are crisp & golden brown.
- Drain on kitchen paper towel and serve while hot with chilli sauce.
Chef's Notes
- Make sure that the noodle popiah filling has totally cooled down to room temperature or it will burn holes at the skin. These holes will then leach the filling ingredients into the oil when frying, thus dirtying the oil and drying the popiah filling.