[Malaysia] How to cook Salad (pasembur)
Ingredients
- 3 waxy potatoes (such as desiree), peeled, halved
- 200 g (2½ cups) bean sprouts
- 1 large yam bean (see Note), peeled, cut into 3cm lengths
- 2 large Lebanese cucumbers, cut into wedges
- 200 g tofu puffs, sliced
- 4 hard-boiled eggs, peeled, cut into quarters lengthwise
Tamarind and sweet potato dressing
- 2 tbsp tamarind pulp (block form)
- 10 dried red chillies
- 300 g sweet potato (kumara), peeled, cut into 2.5cm pieces
- 115 g (¾ cup) roasted unsalted peanuts, chopped, plus extra, to serve
- 2½ tbsp sesame seeds, toasted
- 100 g palm sugar, grated
Prawn fritters
- 150 g (1 cup) plain flour
- 1 tsp baking powder
- ½ tsp ground turmeric
- 400 g green king prawns, peeled, cleaned, chopped
- Vegetable oil, to shallow-fry
Direction
