• Popiah Skin 20.0 pc
  • Egg White 50.0 ml
  • Sugar 10.0 g

Pre-Mix Salted Egg Paste

Salted Egg Sauce

  • Margarine 50.0 g
  • Curry Leaf 10.0 g
  • Chilli Padi, sliced 5.0 g
  • Pre-Mix Salted Egg Paste, as above 100.0 g
  • Popiah, as above 250.0 g
  • Icing Sugar 10.0 g


  1. Popiah

    • Pre heat deep fryer to 160 degree Celsius.
    • Brush popiah skin with egg white and sprinkle with sugar.
    • Roll popiah skin into a cigar shape and cut to desired length.
    • Deep fry for 5 mins or till popiah skins are crispy and golden brown.
    • Set aside.
  2. Pre-Mix Salted Egg Paste

    • In a mixing bowl, mix well all the ingredients.
  3. Salted Egg Sauce

    • In a pot, melt margarine, add in curry leaf, chili padi and stir fry till fragrant.
    • Add in pre-mix salted egg paste and stir fry in low heat till foamy and fragrant.
    • Add in the crispy popiah and toss evenly under low heat.
  4. Before Serving

    • Plate in desired wares and ready to serve.