Indian Salad

Name: Indian Salad (Pasembor)
Cuisine: Indian
Ingredients: Turmeric powder 1½ tsp; Prawns (shrimps) 150 g (5⅓ oz), peeled and deveined; Fried bean curd 4 pieces, thinly sliced; Cooking oil for deep-frying; Baking powder 1 tsp, sifted; Salt a pinch; Vegetable oil 4 Tbsp; Lettuce leaves as needed; Plain (all-purpose) flour 180 g (6½ oz), sifted; Grated coconut 70 g (2½ oz); Water as needed; Hard-boiled eggs 2, peeled and halved; Yam bean 1, peeled and cut into thin strips; Plain (all-purpose) flour 60 g (2 oz); Rice flour 75 g (2⅔ oz); Ground chilli paste 2 Tbsp; Bean sprouts 100 g (3½ oz), blanched; Water enough to form a thick batter; Cucumber 1, peeled and julienned; Garlic 3 cloves, peeled; Salt 1 tsp; Onion 1, peeled and chopped; Sugar to taste; White sesame seeds 4 Tbsp, toasted and coarsely crushed; Egg 1, beaten; Bean sprouts 55 g (2 oz), tailed; Palm sugar (gula melaka) 40 g (1⅓ oz), grated; Sweet potatoes 300 g (10½ oz), boiled, peeled and mashed; Shallots 4, peeled and minced; Salt to taste

Pasembor

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Bean sprouts 100 g (3½ oz), blanched
Cucumber 1, peeled and julienned</

Asia
India
Malaysia
Fish course
Pescatarian
South East Asia

Method

Prepare sauce. Heat oil in a wok and fry the shallots, garlic, chilli paste and curry powder until fragrant. Add the mashed sweet potatoes, palm sugar and water. Simmer and season with salt and sugar. Cook the sauce until slightly thick. Stir in sesame seeds. Set aside.
Prepare coconut fritters. In a clean wok, heat oil for deep-frying. Combine all the other ingr