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Penang Pasembur Salad Recipe

Pasembur is a Malaysian salad including cucumber (shredded), potatoes, beancurd, turnip, bean sprouts, prawn fritters, spicy fried crab, fried octopus or other seafoods and served with a hot and sweet nut sauce.
Clearly, Pasembur is a combined Malaysian-Indian salad that is generally served hot. Individuals enjoy the crunch of fresh veggies with crispy prawn fritters, smothered in a warm and comfortable sweet and appetizing spicy dressing with a little heat punch, simply enough to offer you that tingling feeling on the back of your throat.
Penang Pasembur Salad Ingredients
4 tough boiled egg.
1 yam bean – julienne.
2 lebanese cucumber – julienne.
3 company bean curd - deep fried.
2 carrots – julienne.
1 cup of beansprouts (gently blanch).
3-4 steam potatoes - quartered.
3 shallots - very finely sliced.
1 cup plain flour.
75 g sliced prawns.
1 teaspoon salt.
1/4 teaspoon turmeric.
150-200 ml water.
2 cups of cooking oil.
Directions:
1. Mix all the active ingredients in a blending bowl.
2. Stir to blend well.
3. Batter ought to be thick.
4. Heat oil in a wok up until almost smoking.
5. Utilizing a tablespoon, scoop the batter and drop into the hot oil.
6. Deep fry till golden in colour.
7. Dispense the golden nuggets onto the absorbent kitchen area paper.
8. Reserve to cut and cool into bite-size.

Sauce Penang Pasembur Salad Ingredients
20 dried chillies - blend with 1 - 1 1/2 cups of water
250 g sweet potato (orange) - blend.
250 g roasted peanuts - coarsely grounded.
2 cups of golden deep-fried shallots.
4 tablespoon raw sugar.
2 tablespoon sesame seeds - roasted.
3-4 tablespoon tamarind extract.
Salt to taste.

Directions:
1. Mix the combined chillies and sweet potatoes in a medium size pan.
2. Give boil then simmer on medium heat for 20 minutes.
3. Include the remainder of the components till the sauce thickens.
4. Flavor to taste.
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