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

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, malaysian poh piah (spring roll) #cookwithcookpad. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Malaysian Poh Piah (Spring Roll) #cookwithcookpad is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Malaysian Poh Piah (Spring Roll) #cookwithcookpad is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook malaysian poh piah (spring roll) #cookwithcookpad using 15 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Malaysian Poh Piah (Spring Roll) #cookwithcookpad:
  1. Get 25 Spring Roll Pastry
  2. Take 100 g fresh prawns, diced
  3. Get 125 g chicken, diced & mix with 1/2tsp cornstarch
  4. Take 2 cloves garlic, chopped
  5. Get 1 onion, chopped
  6. Get 30 g carrot, shredded
  7. Take 400 g radish/jicama, shredded
  8. Get 2 soaked Chinese black mushroom, shredded
  9. Take 1/2 tbsp soy sauce, or to taste
  10. Take 1/2 tbsp sugar
  11. Take 1 tsp salt or to taste
  12. Make ready to taste Pepper
  13. Get Cooking oil
  14. Make ready Water
  15. Prepare Dark Caramel Soy Sauce for colouring (optional)
Steps to make Malaysian Poh Piah (Spring Roll) #cookwithcookpad:
  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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