How to Make Sira Popiah Chips

This is a snack that is very tasty and you can’t stop eating it, which is Spicy Sira Popiah Chips that are very crunchy, spicy, sweet, and smell good because we put roasted sesame seeds. When eating, it’s not only the crunchiness of the Popiah, but the crunchiness of the sesame seeds makes it even tastier.

Ingredients:

• Ingredients for papaya sambal:
  • 1 pack /50 pieces of Popiah skin
  • 4 garlic cloves
  • 1-2 small shallots
  • 10-12 dry chili stalks
  • 3/4 cwn water (for grinding)
  • 1/2 cwn cooking oil
  • 1/2 cube of anchovy or chicken essence
  • 1/2 tsp salt
  • 3/4 cwn sugar
  • 3 tbsp sesame seeds
  • A little tamarind juice
• Materials for glue:
  • 1/4 cup of water
  • 2 tbsp wheat flour

How to Prepare:

1. Ways of Popiah skin:
   1. Mix wheat flour with water until thick.
   2. Roll the Popiah skin with chopsticks or straws and dust the ends with the flour mixture.
   3. Diagonal scissors 1-1.5cm long.
   4. Heat the oil, when the oil is hot, lower the heat and fry the Popiah skin.
   5. When it is brown, you can lift it and drain the oil
2. Sauce methods:
   1. Roughly chop small shallots and garlic.
   2. Chop dry chilies and boil until soft.
   3. Mix tamarind until thick.
   4. Sesame sprouts until they turn yellow and smell.
   5. Finely grind dry chilies, garlic and shallots with water.
   6. Heat ½ cwn of oil and fry the ground ingredients until the oil breaks.
   7. Add tamarind water, chicken starch cubes and salt.
   8. When the sambal is dark and crisp, add sugar and a little water.
   9. Stir until the sambal is thick and foamy,
   10. Sprinkle in the sesame seeds (put in half first) and turn off the heat.
   11. Wait for the sambal to be lukewarm then add the fried Popiah skin.
   12. Sprinkle in sesame seeds and mix well.
   13. Pour over the tray and spread to cool evenly.
   14. When it’s cold, you can store it in an airtight container.

Tip:

• Take the Popiah skin out of the fridge 30 minutes before rolling it, then it’s easy to dissolve. If it’s hard, I’m afraid the skin will stick and tear.
• The rest of the skin that you want to leave near the outside is best covered with a cloth to prevent it from becoming hard and brittle.
• Don’t roll the Popiah skin tightly because if you don’t first it will be difficult to pull the chopstick out, both Popiah skins will be hard when fried.
• When frying Popiah skin, make sure it is completely submerged and stir frequently.
• The sambal has to be cooked crisply before adding sugar so that the sambal will last a long time and be delicious.
• If the sambal is bubbly, it means the sugar has started to caramelize and is ready to be coated. If it doesn’t foam, it means there is still a lot of water in it, then the skin of the Popiah will become limp after coating.