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Malaysia
Recipes
PASEMBOR (INDIAN SALAD)

 

Ingredients:
100 g prawns
50 g cuttlefish
75 g self-raising flour
90 ml water
½ tsp salt
100 ml cooking oil
3 semi-hard bean curd (tau kua)
2 Tbsp cooking oil
2 potatoes
500ml water
2 eggs
500 ml water
50 g bean sprouts
½ cucumber
½ sweet turnip (bangkwang)
Ingredients for Sauce:
5 dried chillies
10 shallots
1 clove garlic
100 g sweet potatoes
500ml water
1 Tbsp tamarind pulp
250 ml water
2 Tbsp cooking oil
2 Tbsp sugar
½ tsp salt
Garnishing Ingredients:
½ cup roasted groundnuts
1 tsp roasted sesame seeds
Preparation of Ingredients:
Shell and devein the prawns.
Clean the cuttlefish.
Mix flour with water to form a thick batter. Add in the salt. Set aside.
Deep fry the semi-hard bean curd and cut each into 2.
Boil potatoes, skin and cut each into 4.
Prepare hard-boiled eggs and cut each into segments.
Clean and nip roots of bean sprouts. Blanch and drain.
Finely shred the cucumber.
Peel sweet turnip and finely shred.
Grind dried chillies, shallots and garlic to form a smooth spice paste.
Peel sweet potatoes. Boil until very soft and mash into a smooth paste.
Add water to tamarind pulp to extract tamarind juice. Strain and discard the seeds.

Pound the roasted groundnuts.

Method:
Heat oil in a wok and fry the spice paste until fragrant. Add tamarind juice, sugar and salt. Then add in the mashed sweet potatoes and stir until sauce is well blended. Allow the sauce to simmer for 15 minutes. Set aside.

In a clean wok, heat oil for the prawn fritters. Mix prawns into batter. Spread 1 Tbsp of mixture on a spatula and ease into boiling oil. Remove when golden brown. Repeat until all the prawns are done.

Use the same method above for the cuttlefish.

Cut the prawn fritters and cuttlefish each into 2.

Place prawn fritters, cuttlefish, semi-hard bean curd, potatoes and hard-boiled eggs onto to serving plate. Garnish with bean sprouts, shredded cucumber and sweet turnip.

Pour the sauce over the salad and sprinkle the pounded groundnuts and roasted sesame seeds over it.

 

 

 

 

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Last modified: May 26, 2005