Scamander & Prawn Popiah
Fresh Peranakan-style popiah with Aeroveg Scamander, braised jicama and sweet prawn all wrapped in a soft skin — a Singaporean icon, made at home in 30 minutes.
Popiah is one of Singapore’s most beloved street foods — a fresh spring roll born from the Hokkien and Peranakan kitchen traditions of the Straits Chinese community. Unlike its deep-fried cousin, popiah is all about freshness: a soft, pliable skin wrapped around a warm braised filling and finished with crispy shallots and a stripe of hoisin. Aeroveg Scamander steps in as the fresh green layer, its mild, tender leaves adding a quiet grassiness that keeps the whole roll clean and light.
Method
- Cook the filling. Heat oil in a wok or pan over medium-high heat. Add garlic and stir-fry for 30 seconds until fragrant. Add jicama and stir-fry for 4–5 minutes until slightly softened but still with a little crunch.
- Add the prawns. Toss in prawns and cook for 2 minutes, stirring, until just pink through. Season with soy sauce, oyster sauce, and sugar. Stir to coat and cook for a further minute. Remove from heat.
- Wilt the Scamander. While the filling is still warm, fold Aeroveg Scamander through. The residual heat will wilt it gently in about 30 seconds. You want it just softened, not collapsed.
- Prepare the skins. Lay a popiah skin flat on a clean, dry surface. Spread a thin layer of hoisin sauce down the centre, leaving a 3cm border at each end.
- Fill and roll. Spoon filling along the hoisin line. Top with a slice of egg if using, a pinch of crispy shallots, and a few rounds of chilli. Fold in the sides, then roll firmly from the bottom up. Repeat with remaining skins.
- Slice and serve. Cut each roll in half on the diagonal and serve immediately.
Aeroveg Scamander is one of the gentlest greens in the range — mild, clean, and tender enough to wilt in residual heat alone. This makes it ideal for popiah: it softens into the warm filling without fighting for attention, adding freshness where a more robust green would overwhelm. Serve popiah within 10 minutes of rolling; the skin turns soft if left to sit.