Indian Salad

Name: Indian Salad (Pasembor)
Cuisine: Malaysian
Ingredients: Sweet potatoes 300 g (10½ oz), boiled, peeled and mashed; Palm sugar (gula melaka) 40 g (1⅓ oz), grated; Curry powder 2 Tbsp; Vegetable oil 4 Tbsp; Lettuce leaves as needed; Garlic 3 cloves, peeled; Shallots 4, peeled and minced; Fried bean curd 4 pieces, thinly sliced; Ground chilli paste 2 Tbsp; Bean sprouts 100 g (3½ oz), blanched; Cucumber 1, peeled and julienned; Yam bean 1, peeled and cut into thin strips; Hard-boiled eggs 2, peeled and halved; Salt 1 tsp; Turmeric powder 1½ tsp; Prawns (shrimps) 150 g (5⅓ oz), peeled and deveined; Water as needed; Plain (all-purpose) flour 180 g (6½ oz), sifted; Onion 1, peeled and chopped; Egg 1, beaten; Salt a pinch; Baking powder 1 tsp, sifted; Water enough to form a thick batter; Bean sprouts 55 g (2 oz), tailed; Plain (all-purpose) flour 60 g (2 oz); Grated coconut 70 g (2½ oz); Rice flour 75 g (2⅔ oz); Cooking oil for deep-frying; Salt to taste; Water 500 ml (16 fl oz / 2 cups)

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