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QL Egg Nyonya Popiah


QL Egg Nyonya Popiah

Recipe by

Made With QL Eggs

QL Omega Eggs

See Product


Preparation time20 minutes
Cooking time40 minutes
Makes12 - 14 popiah


For eggy popiah skin

200 g flour, shifted
5 QL Omega Eggs
350 ml water
2 tbspoil
pinch of salt

For filling

500 gturnip (sengkuang), cut into thin strips
300 gchopped dried shrimp
1 handful shredded dry cuttlefish
5 clovesgarlic, finely chopped
1 tbspoil
1 tspsesame oil
1 tbspdark soy sauce
1 tsplight soy sauce
season with sugar, salt and white pepper

For condiments

2firm tofus (fried and sliced thinly)
1Japanese cucumber, shredded
1carrot, shredded thinly
roasted peanuts, crushed
fried crispy shallots
coral lettuce
sweet hoisin sauce


  1. To make the eggy popiah skin, beat QL Omega Eggs in a large bowl and gradually add in the flour and salt. Mix well.
  2. Add in water and oil, stir to form a light batter.
  3. Heat up a non-stick pan on low heat and grease lightly with oil. Remove from heat and pour a ladleful of batter (1/3 cup) onto it. Swirl and tilt the pan to spread the batter evenly to form a thin layer.
  4. Cook for 2-3 minutes on low heat until the eggy popiah skin is cooked and the edges curl away from the side.
  5. Remove eggy popiah skin from pan and transfer onto a plate.
  6. Repeat the process with the rest of the batter until it is finished.
  7. To make the filling, heat up oil in frying pan to sauté garlic, shredded cuttlefish and dried shrimp until fragrant. Add in turnip and sauté until slightly soften.
  8. Pour in light soy sauce, dark soy sauce and sesame oil, stir well. Then add in a little water at a time and let it continue to boil for 1/2 hour. Season with salt, sugar and pepper. Simmer until the turnip is soft and leave to cool.
  9. To assemble the popiah, place skin on a clean surface, using the back of the spoon to spread some hoisin sauce on top surface. Place lettuce, cooked turnip, tofu, peanuts, cucumber, carrots and fried shallots.
  10. Wrap up like a parcel and cut into pieces. Serve hot with Nyoya sambal.

Chef tip:

Turnip can be substituted with daikon or bamboo shoots.