Indian Rojak

For Prawn Fritter:

• 160g self-raising flour
•  1/4 tsp bicarbonate of soda
• 1/2 tsp turmeric powder
•  1/2 tsp pepper
• 2 tsp sugar or to taste
• 1/4 tsp salt or to taste
• 2 tbsp finely chopped onion
• 100g prawns, shelled and chopped
• 1 egg
• 4 tbsp water

  For sauce : water(optional)

• 1 bottle WORLDFOODS Malaysian Chili Coconut Marinade
• 200g unsalted tosted peanut , grounded
• 100g Orange color sweet potatoes,boiled and blended with 50ml

  Others:

•  2 eggs,boiled
• 2 potatoes
• 3 soya bean curd
• 1 cucumber,shreadded
• 100g bean sprouts,blanched in hot water

 

Prawn Fritters:

1. Sift flour and bicarbonate of soda into a mixing bowl. Add turmeric powder, salt, pepper and sugar to mix.
2. Add egg and water mixture, and mix into a smooth batter.
3. Finally, stir in onion and prawns to combine.
4. Heat enough oil in a wok over medium heat. Drop a tablespoon of batter into the hot oil and deep-fry the fritters until golden brown.
5. Dish out and drain on kitchen paper towels.

  For Potatoes:

1. Boil cleaned potatoes in their jackets.
2. Peel and rub in some salt and then deep fry till golden brown. Cut into wedges.

  For Eggs:

1. Cut the hardboiled eggs into half.

  For firm soya bean curd:

1. Deep fry soya bean curd in hot oil till golden brown.
2. Cut diagonally.

  For sauce:

1. Heat 2 tbsp of cooking oil.
2. Add in peanuts and fry for 1-2 minutes till aromatic.
3. Add in WORLDFOODS Malaysian Chili Coconut Marinade followed by blended sweet potatoes(optional).
4. Bring to boil.

  To serve: Arrange all ingredients into a platter and pour sauce gravy over or serve the sauce separately.