Malaysian Prawn Fritter Salad (Malay Rojak)

    1 hour

    Rojak is a traditional Malaysian salad which uses a variety of vegetables in a peanut sauce. This version has delicious prawn fritters.

    1 person made this

    Serves: 6 

    • 1 small cucumber, sliced
    • 2 tomatoes, quartered
    • 3 boiled potatoes, quartered
    • 3 hard-boiled eggs, peeled and quartered
    • handful of lettuce, torn to pieces
    • 1 green chilli, chopped
    • Prawn fritters
    • 300g plain flour
    • 1/2 teaspoon baking powder
    • 200g prawns, peeled and chopped coarsely
    • 1 egg
    • 2 shallots, finely chopped
    • salt and pepper to taste
    • water
    • oil for frying
    • Sauce
    • 6 shallots
    • 3 garlic cloves
    • 2 red chillies
    • 200g sweet potatoes, boiled, peeled and mashed
    • 1 tablespoon tamarind pulp, mixed with 150ml water and strained
    • salt to taste
    • 2 tablespoons brown sugar
    • 400ml water
    • 200g peanuts, roasted and coarsely ground

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. To make the prawn fritters: Mix all the ingredients except the water and oil in a bowl. Gradually add water while stirring to make a smooth batter.
    2. Heat oil in wok and drop in spoonfuls of the batter. Fry until golden brown. Remove and drain on paper towels. When cool, slice the fritter how you like.
    3. To make the sauce: Grind the shallots, garlic and chillies with a little water in blender until fine. Heat a little oil in pot and fry the blended ingredients until fragrant.
    4. Add the mashed sweet potatoes, tamarind juice, salt, sugar and water then stir well. Bring to a boil, stirring occasionally, then add the peanuts.
    5. Simmer for another 15 minutes. Adjust seasoning and add more water if too thick.
    6. To serve: put the assorted vegetables, prawn fritters and egg in a bowl then ladle the sauce over it.

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