Malaysian-Indian Salad (Pasembur Rojak) – Aroma Asian
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Malaysian-Indian Salad (Pasembur Rojak)

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Ingredients

Adjust Servings:
Ingredient A
2 tbsp Minced Shallot
1 cup Flour
100g Shrimp
1 tsp Salt
1/2 tsp Turmeric Powder
200ml Water
Ingredient B
50g Flour
20g Rice Flour
1 tbsp Cornflour
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Sugar
150ml Water
Ingredient C
10 Dried Chili Pepper
1 cup Water
150g Sweet Potato
150g Roasted Peanuts
1 cup Fried Shallot
2 tbsp Sugar
2 tbsp Toasted Sesame Seed
3 tbsp Tamarind Juice
1/2 tsp Salt
Ingredient D
2 pcs Hard Boiled Eggs
1/2 pcs Cucumber
1/2 pcs Yam Bean
100g Bean Sprout
Ingredient E
200ml Cooking Oil

Nutritional information

500
Calories
23g
Total Fat
899
Sodium
6g
Sugar
23g
Carb
5g
Protein

Malaysian-Indian Salad (Pasembur Rojak)

Features:
  • Egg
  • Peanut
  • Vegetable
Cuisine:

A combination of shredded vegetables and seafood covered with spicy nut sauce.

  • 50 mins
  • Serves 2
  • Easy

Ingredients

  • Ingredient A

  • Ingredient B

  • Ingredient C

  • Ingredient D

  • Ingredient E

Directions

Share

Pasembur is a Malaysian Indian salad consisting of vegetables and seafood served with a sweet spicy nut sauce. The term Pasembur is peculiar to Northern Peninsular Malaysia. It is especially associated with Penang where Pasembur can be had along Gurney Drive. In other parts of Malaysia, the term Rojak Mamak is commonly used.

 

Below is the preparation steps:

  • Wash and julienne yam bean
  • Wash and julienne cucumber
  • Wash and lightly poached bean sprout then set aside 
  • Wash and minced shrimp into paste
  • Steam sweet potato then set aside

 





Steps

1
Done
15 mins

Soft Prawn Fritter Preparation

Mix Ingredient A in a bowl until form a smooth thick batter.

Heat up a wok with cooking oil, scoop the batter then drop into the wok, fry until turns golden brown.

Dish out the golden dough onto the absorbent kitchen towel.

Set aside to cool and cut into bite-sized.

2
Done
15 mins

Crispy Fritter Preparation

Mix Ingredient B in a bowl until there are no lumps visible.

Place the ladle in the wok filled with oil then pour 1 tablespoon of batter onto the hot ladle.

Swirl the batter in the ladle to make a thin crepe-like, remove batter from ladle then let fry until golden brown.

Dish out the golden dough onto the absorbent kitchen towel.

Set aside to cool and cut into bite-sized.

(Use the same oil and wok which prepares soft prawn fritters.)

3
Done
15 mins

Sauce Preparation

Soak dried chilli overnight then blend with water and sweet potato.

Mix blended chilli sweet potato and remaining Ingredient D in a saucepan then bring to boil, simmer on medium heat until sauce thicken.

(Adjust sauce flavour with additional sugar and salt seasonings.)

4
Done
5 mins

Dish Preparation

Assemble hard boiled egg, cucumber, yam bean, bean sprout, soft prawn fritter, crispy fritter on a plate and pour spicy nut sauce on top.

Ready to serve.

(Make sure everything ingredient are finely shredded and in bite-sized.)

Lene

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