Pasembor Recipe

Ingredients :

300g

200g

For Sauce

2 cloves

250g

2 tablespoons

2 teaspoon

250g

1 tablespoon

4 tablespoons

2 tablespoons

For Prawn Fritters

120g

1/4 teaspoon

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.