Pasembor recipe

April 21, 2010

Ingredients :
300g

3

1

4

1

1

200g

10

For Sauce

10

20

2 cloves

250g

2 tablespoons

2 teaspoon

250g

1 tablespoon

4 tablespoons

2 tablespoons

For Prawn Fritters

120g

1/4 teaspoon

1/4 teaspoon

1

1/2 teaspoon

1/4 teaspoon

1 teaspoon

300g

140ml

Bean sprouts, blanched

Bean curd, deep fried and sliced

Turnip (300g), peeled and shredded

Hard boiled eggs, sliced

Cucumber – shredded

Large potato, boiled and sliced

Cuttlefish, fried and sliced

Prawn fritters, sliced

Dried chilies, fried with a little oil

Shallots, peeled

Garlic

Sweet potatoes, boiled, peeled, mashed

Sugar to taste

Salt to taste

Roasted groundnuts, smoothly ground

Roasted sesame seeds

Cooking oil

Tamarind, extract 4 cups juice

Wheat flour

Baking powder

Salt

Egg

Chili powder

Turmeric powder

Oil

Prawns, chopped

water

Oil for deep frying

Method :

For Sauce

  • Heat oil in a wok and fry all ground paste until fragrant.
  • Add tamarind juice and sweet potato paste.
  • Stir constantly.
  • Simmer for 20-30 minutes over a low heat until the gravy thickens
  • Add the groundnuts and sesame seeds

For Prawn Fritters

  • Mix all ingredients to form a thick batter.
  • Beat well and leave for 30 minutes.
  • Take a spoonful of batter and place it in hot oil, shaping it into a round shape of 5-6 ccm in diameter.
  • Deep fry it until crispy.
  • Remove and drain excess oil with an oil-absorbent paper.

To Serve

  • Place all the ingredients on a serving plate and garnish it with shredded vegetables.
  • Spoon the thick sauce over it.
  • Serve hot.

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