Popiah (Rollitos de Primavera de Malasia)
El popiah, que en teochew significa crepe fina, es una crepe fina como el papel o una tortilla blanca rellena de verduras cocidas y a veces carne. Cuando se fríe, el rollo crujiente se conoce como rollito de primavera, pero si se deja crudo se llama popiah. El popiah es muy popular en Malasia y en muchos otros países asiáticos. Se come como aperitivo o como acompañamiento de la comida principal. Tiene un origen en el sureste de China, en la provincia de Fujian, y deriva del rollito de primavera que se comía en primavera cuando había abundancia de verduras.
Ingredientes
- 24 fresh popiah wrappers
- Fresh lettuce leaves (wash and drained dry)
- 3 cloves garlic (minced)
- 50 g dried prawns (washed and chopped)
- 900 g turnips (or yambean or jicama or sengkuang in Malay; Julienned)
- 50 g french beans (sliced thinly)
- 1 carrot (50g, julienned)
- 2 firm beancurd (fried and sliced into thin strips / dice into small pieces)
- 200 g bean sprouts (boiled briefly and drained dry)
- 2 pinch eggs (beat with a pinch of salt, fry into thin omelettes and cut into long, thin strips))
- 50 g shallots (sliced finely and fried till crispy)
- 100 g peanuts (fried and then crushed)
- 1/2 teaspoon white pepper powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon sugar (or to taste)
- 1 cup water (or water from soaked dried prawns)
- 1/2 cup sweet sauce (or hoisin sauce)
- 1/4 cup chilli sauce
Preparación
- 1
Heat up oil with oil ( 1/4 cup ), shallow fry beancurds until light brown. Dish out, drain on kitchen paper and cut into thin strips or diced into small pieces.
- 2
In a very hot wok, heat 2 tablespoons oil till just smoking. Add dried prawns and fry till lightly golden. Add the minced garlic and fry till golden brown.
- 3
Add turnips, french beans and carrots. Stir fry till heated through. Add the salt and sugar. Mix thoroughly.
- 4
Add the water. Reduce heat and simmer until the turnip turns soft, about 30 minutes.
- 5
Turnip should now be cooked but still crunchy. Taste and adjust seasoning if necessary.
- 6
Sprinkle ground white pepper, mix well and turn off heat.
- 7
Push everything to one side of wok to drain off sauce. When cool, transfer filling to a bowl minus the sauce.
- 8
To wrap the Popiah, lay a piece of Popiah wrapper on a flat board. Spread a little sweet and chili sauce on it. Place a lettuce leaf over the sauces. Spoon 2 tablespoons filling onto the lettuce. Top with fried beancurd, omelette strips, cooked bean sprouts, fried shallots and crushed peanuts.
- 9
Roll one side of wrapper to cover the filling, then fold up the two sides and roll up. Serve immediately.
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