Tested Recipe with Slight Adjustment Adapted from Koh Sai Ngo’s The Best of Penang Street Food



1.5kg jicama, peeled and shredded

5 pcs dried bean curds, deep-fried and shredded

500g medium-sized prawns

3 eggs, beaten, pan-fried into a crepe and shredded

200g shallot, sliced and deep-fried

500g popiah skin

3 stalks lettuce, rinsed and picked the leaves

1 tbsp chopped garlic


150g sriracha hot chilli sauce

150g sweet sauce


1 tbsp chicken seasoning powder

20g rock sugar

2 tbsp light soy sauce

Preparation Instructions:

  1. Shell prawns and stir-fry the meat until cooked. Cook the shells with 1 litre of water. Set aside for later use.
  2. Heat up 3 tbsp of oil, stir-fry chopped garlic until fragrant. Add jicama and stir-fry until softened. Add prawn broth and seasonings, mix well. Cover with a lid and simmer for 15 minutes until softened.
  3. Lay a piece of popiah skin onto a plate. Using the back of a teaspoon, spread some sriracha hot chilli sauce and sweet sauce onto the skin. Add a piece of lettuce, followed by 2 tbsp of cooked jicama (drained).
  4. Add shredded dried bean curd, prawns, egg and fried shallot.
  5. Roll the popiah into a cylinder and cut into sections. Drizzle with some jicama sauce before serving.

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