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
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Open the appInstructions
Step 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.
Step 2
Add diced shrimp and cook, stirring, until they turn pink and opaque, ~2 minutes. Season with a pinch of salt and pepper.
Step 3
Stir in bean sprouts. Remove from heat and let cool slightly, ~1 minute.
Step 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.
Step 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.
Step 6
In the same skillet, crack in both eggs and fry sunny-side up until whites are set but yolks jiggle, ~3 minutes.
Step 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
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