Quick Malaysian Popiah

Step 1

Pour 3 tablespoons peanut butter into a small bowl, then add 2 tablespoons soy sauce and stir until smooth and uniform, about 30 seconds. Set the bowl to the side—this is your dipping sauce.

Step 2

Lay the 4 crepes on a clean, dry surface. Pat the shrimp and chicken dry with paper towels—this helps them cook faster and brown better.

Step 3

Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 4

Add the shrimp to the hot oil and cook without stirring for 90 seconds, until the bottom turns pink and opaque—you'll see the color change clearly.

Step 5

Stir the shrimp once with a wooden spoon, then add the sliced chicken and cook everything together for another 90 seconds, stirring once, until the chicken is no longer pink inside.

Step 6

Add the 1.5 cups coleslaw mix to the skillet and stir constantly for 60 seconds until the vegetables are slightly softened but still crisp and the pan is dry.

Step 7

Slide the cooked filling onto a clean plate, then wipe the skillet with a paper towel—you don't need to wash it.

Step 8

Place the first crepe on a clean, flat surface with the smooth side facing down. Spoon one-quarter of the filling across the center in a thin horizontal line, leaving 1 inch of space on the left and right edges.

Step 9

Fold the left edge of the crepe over the filling, then fold the right edge over, and finally roll the entire crepe away from you until you have a tight cylinder. Place it seam-side down on a serving plate.

Step 10

Repeat step 8 and 9 with the remaining 3 crepes and filling until all 4 popiah are rolled and arranged on the plate.

Step 11

Place the peanut sauce bowl in the center or to the side of the plate for dipping. Serve immediately while the filling is still warm.