Indian Rojak

 Recipe by: Chef Betty Yew

Sauce Ingredients:

3 tablespoons oil

2 tablespoons tamarind paste mixed with water or fresh prawn shell stock

180g sweet potatoes, peeled, steamed and mashed

120g sugar

1 ½ tablespoons salt or to taste

120g roasted peanuts, finely ground

1 tablespoon roasted sesame seeds ~ I omitted

To ground:

3 tablespoons ground dried chilies

20 shallots

1.5cm turmeric root

1 clove garlic

Method:

Heat oil in a kuali and fry ground ingredients until fragrant.

Pour in tamarind water and stir in sweet potatoes, sugar and salt.

When mixture comes to a boil, add roasted peanuts and lastly sesame seeds.

Prawn Fritters:

Ingredients A:

60g self raising flour, sifted

½ tablespoon turmeric powder

A pinch of bicarbonate of soda

¼ teaspoon pepper

Pinch of salt

1 egg, beaten combined with 2 tablespoons warm water

2 Shallots, finely chopped

30g shelled chopped prawns

Methods:

Put A into a mixing bowl, make a smooth batter with egg and water mixture.

Stir in shallots and prawns.  Leave about 30 minutes before frying.

Heat oil in a kuali for deep frying until hot.

Reduce heat to medium and drop tablespoonful of batter into hot oil.

Deep fry until golden brown in colour.  Remove with a perforated ladle and drain on absorbent paper.

Serving Dishes:

250g beansprouts, tailed

½ cucumber, shredded

250g Sengkuang, skinned and shredded

3 pieces beancurds, fried and sliced

2 potatoes, boiled, skinned, cut into wedges and deep fried, I omitted

2 hardboiled eggs, quartered

Prawns fritters, cut into wedges

Methods:

To serve, put a little of each of the ingredients in individual serving dishes and top with as much sauce as desired.