Malaysian Popiah with Crispy Egg & Fresh Sides
Paper-thin crepes wrapped around spiced ground meat, shrimp, and vegetables, served with fried eggs, fresh cucumber, carrot, and a tangy dipping sauce. A vibrant, casual dinner that hits sweet, salty, and savory all at once.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 8 pieces popiah wrappers (or thin crêpes)
- 6 oz ground pork (or chicken)
- 4 oz shrimp, diced small
- 1 cup bean sprouts
- 2 pieces eggs
- 1 medium cucumber, sliced thin
- 1 medium carrot, sliced thin
- ⅓ cup sweet chili sauce + 1 tbsp soy sauce, mixed
Instructions
- 1
Heat 1 tbsp oil in a skillet over medium-high. Cook ground pork, breaking apart with a spoon, until no pink remains, ~5 minutes.
- 2
Add diced shrimp and cook, stirring, until they turn pink and opaque, ~2 minutes. Season with a pinch of salt and pepper.
- 3
Stir in bean sprouts. Remove from heat and let cool slightly, ~1 minute.
- 4
Lay out a popiah wrapper. Spoon 2–3 tbsp filling onto the center-left third. Roll tightly, tucking in the sides as you go.
- 5
Wipe the skillet clean. Heat 1 tbsp oil over medium. Fry the wrapped popiah, seam-side down, until golden and crispy, ~1.5 min per side.
- 6
In the same skillet, crack in both eggs and fry sunny-side up until whites are set but yolks jiggle, ~3 minutes.
- 7
Serve popiah and fried eggs with cucumber, carrot slices, and the sweet chili–soy dipping sauce on the side.
Tools you’ll need
- 12-inch non-stick skillet
- wooden spoon
- plate
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
