Season 1 Episode 5 | Prawn Popiah Recipe

by Halalfoodhunt Jun 30, 2015

Prawn popiah recipe   halalfoodhunt

Thinking of serving an easy finger food while entertaining guests at your new home? Make your own prawn popiah that is crispy, and filled with awesome goodness of carrots, tofu, long beans and shrimps.

Serves 20 Pieces


Thai Sweet Chilli Sauce

  • 240 Mililitre Vinegar
  • 240 Grams Sugar
  • 2 Teaspoon Ginger Paste
  • 1 Teaspoon Garlic Paste
  • 2 Teaspoon Chilli Sauce
  • 2 Teaspoon Ketchup
  • 2 Teaspoon Corn Starch


  • 240 Grams Cooked Shrimp
  • 1 Piece Beancurd
  • 2 Cloves Garlic
  • 2 Piece Shallots
  • 1 Piece Carrot
  • 6 Piece Long Beans
  • 2 Teaspoon White Pepper
  • 1 Pack Popiah Skin
  • 2 Teaspoon Corn Starch


Thai Sweet Chilli Sauce

  1. CHOP the fresh ginger and chilli.
  2. MIX together water, vinegar, sugar, ginger, chilli, ketchup and corn starch.
  3. STIR thoroughly.


  1. CHOP shrimp, beancurd, garlic, shallots and longs beans into small pieces.
  2. SHRED carrots.
  3. MIX chopped and shredded ingredients together.
  4. MIX the corn starch and water; stir well to form the sealing paste.
  5. PLACE 2 table spoons of the mixed ingredients on a piece of popiah skin.
  6. ROLL the mixed ingredients with the popiah skin and seal with the sealing paste.
  7. FRY popiah in hot oils for about 3-4 minutes or until golden brown.
  8. SERVE hot with the Thai Sweet Chilli Sauce made earlier!

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