Apr 27, 2017 · 50g plain flour; 50g rice flour; 5g baking powder; 25g tapioca flour; 25g corn flour; 220ml water; 70ml cooking oil; 4 peeled prawns; 1/4 tsp salt; 1/4 tsp chicken seasoning powder; METHOD: Mix flour and baking flour. Blend prawns with water and mix with batter. Deep-fry on high. Remove and serve.

To prepare hard fritters: Combine flour, salt, sugar, baking powder and water in a bowl. Mix well and leave aside covered for 30-40 minutes. Just before frying, add in the chopped onion and chilli. Shape into a long cylinder (about 7cm long and 2cm wide). Taper both the ends.

Jun 4, 2019 · Pasembur or some call it ‘Rojak Mamak’ is a Malaysian Indian salad with consisting of vegetables and seafood served with sweet and spicy nut gravy or sauce. It derived mainly from Northern Peninsular Malaysia in Penang. Serves 4 – 6. Ingredients: Salad: Seafood: (deep fried) Garnishing: Gravy / Sauce: (sweet and spicy peanut sauce) Method:

180g plain flour, sifted (A): 1/2 tsp salt; 1/2 tsp baking powder; 1/2 tsp sugar; 130ml water (B): 1 bombay onion, finely chopped; 1 tbsp finely chopped green chilli; Extra plain flour; Enough oil for deep-frying

Sep 5, 2014 · Pasembur (aka mamak or Indian rojak) is a signature Penang salad with a sweet potato-based sauce, that I used to enjoy a long time ago in my Seremban hometown. The wet market in the centre of town had a stall that sold it (and may still do after 30 years, for all I know) and it was Chinese-run, unlike most Indian rojak stalls.

Nov 18, 2021 · Ingredients 4 persons PRAWN FRITTERS 150 g 1 cup plain flour. A completely satisfying meal the sauce binds all of it together creating a dish that is at once. Cut the cooled potatoes into quarters and deep-fry until golden and crisp and set aside.

Slowly add palm sugar syrup into the fried plain flour. Stir quickly until the syrup is mixed well with the flour. Sieve the mixture. Add soy sauce, pounded chilly and shrimp paste, ground peanuts, tamarind juice, lime juice, anchovies mixture and required salt. Give a good stir and finally add sesame seeds. Stir again.

Mamak Rojak, also known as the Indian Rojak, is made by Indian Muslims locally in Malaysia. (Mamak is derived from Mama which means Uncle in Tamil). It is a spicy hot salad with piping hot chillies and vegetable gravy. Usually a vegetarian food, it is also served with seafood.

Indian rojak is rather different. It’s a mixture of little prawn fritters, hard-boiled egg, shredded jicama, sprouts and cucumber, all drenched in a thick, sweet peanut and chilli sauce. I found a great Mamak (Indian Muslim) truck selling it and it’s become my favourite place for rojak in town.

Rojak sauce: Combine ingredients A (accept fried plain flour) in a saucepan and simmer over low heat till the sugar is completely dissolved and thickens slightly. Turn off the heat. Stir in fried flour and stir quickly till the syrup is well combined, Strain. Add ingredients B and mix well.