Popia Gulung Serunding Ikan
Ingredients
- 2 nos Shallots
- � cup Dried shrimp
- 1 tbsp Mccormick Ginger Powder
- 2 tbsp Mccormick Garlic Powder
- 3 nos Mccormick Turmeric Powder
- 10 g Galangal
- 3 nos Lemon Grass
- 1 cup Chilli Paste
- 200 ml
Coconut milk - 500 g Fish flesh
- Popiah pastry�
Instructions
- Blend all aromatic
- In a hot pot filled with oil and saute it until fragrant
- Add in Mccormick Spices blend and cook it until the colour is vibrant
- Add in the coconut milk and fish
- Cook until dry with lowest setting
- Pro tips :- press the flesh to avoid clumping
- Let it cool
- Cut the pastry into small triangle add in the filling
- Roll it and at the end dab some water
- Let it rest and then deep fry it until golden brown
