Simply Rojak - A Malaysian Salad

½ cup sliced prawn fritters

¼ cup bean sprouts, blanched

¼ cup shredded cabbage, blanched

1/6 cup shredded turnip, blanched

½ cup shredded cucumber

½ cup sliced pineapples

½ cup sliced apple

¼ boiled potatoes, sliced

1 hardboiled egg sliced (optional)

1 water apples sliced (optional)

½ white jicama sliced (optional)

½ sour plum sliced (optional)

¼ cup half rice papaya (optional)

2 pieces sliced green chilies

2 pieces fried bean curd, sliced

1 stalk spring onion, chopped

some fresh herb to garnish probably fresh coriander leaves

About the image above: a ‘rojak’ most favorite Malaysian style salad

For the fritters

1/3 cup minced prawns

¼ cup full cream milk

1 tablespoon sugar

1 egg, beaten

1 piece chopped chilies

3 tablespoon flour

salt to taste

dash of turmeric powder

oil for frying

For the sauce

5 pieces clean shallot, finely chopped

6 pieces dried chilies, pounded

1 centimeter piece fresh turmeric, pounded

4-5 tablespoons tamarind juice

1/3 cup cold mashed potatoes

oil to sauté

salt to taste

sugar to taste

1/3 cup ground peanuts, pounded

some corn starch diluted in cold water to thicken

For the fritters:  mix the ingredients for fritters and beat until well mix. Meanwhile, heat the oil in the frying pan and start fry the mixture by spoonful until crisp. Remove and drain on the kitchen paper, allow cooling and slicing the fritter before serving.

For the sauce: sauté the chili, onion and turmeric mixture until translucent, add the peanuts, tamarind juice and some water. Bring to the boil. Add mashed potatoes and seasonings. Stir and low the heat to simmer for 20 minutes and while stir constantly. Thicken the sauce with corn starch diluted in cold water if necessary. Check the taste and keep in a clean container. Makes 4 servings.

To assemble: arrange the vegetable, bean curd and the fritters on the platter and serve with the sauce.