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

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</

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