Carbonara Popiah
Carbonara Popiah made with creamy chicken sausage carbonara using Rich’s Double Cream, wrapped in popiah skin and fried until golden, delivering rich flavour and crispy texture.
SERVES 17
PREP TIME 1 hour
DIFFICULTY Easy to Medium
Chicken Sausage Carbonara
A1
| 10g | Cooking oil |
| 10g | Garlic (Chopped) |
| 20g | Onion (Chopped) |
| 50g | Chicken Sausage |
A2
| 50g | Hot Water |
| 100g | Rich's Double Cream |
| 1g | Black Pepper Coarse |
| 3g | Chicken powder |
| 1g | Salt |
A3
| 100g | Macaroni (cooked) |
Assemble
| 20g | Popiah Skin |
| 20g | Sausage Carbonara |
| 30g | Mozzarella Cheese |
| 5g | Carrot (Sliced) |
Chicken Sausage Carbonara
- Heat the pan with cooking oil, then slightly sauté garlic and onion until caramelize.
- Add in chicken sausage and saute until fragrant .
- Pour in water, Rich's Double Cream and all A2 seasoning, cook to a boil.
- Once boiled, add in macaroni and saute until the sauce is evenly coats the macaroni.
Assemble
-
Place popiah skin on flat surface.
-
1.1
-
- Spoon carbonara mixture and Mozzarella cheese onto centre of the skin.
- Fold and roll tighly into a spring roll.
- Seal the edges with liquid. Deep fry the rolls until golden brown.
