Indian Rojak

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Indulge in a platter of golden brown fried goodness, served with a sweet and spicy sauce. Indian rojak will not let you down!

Let's start cooking!

Mix flour, cornflour, rice flour,egg white, spring onion, shallot,red chili to make prawn fritter batter

Step 1 - Prepare prawn fritter batter

  • To prepare the prawn fritters, add 1 cup of plain flour, 1 Tbsp of cornflour, 1 Tbsp of rice flour, ½ tsp of baking powder, ½ tsp ground turmeric, 1 egg white, 1 Tbsp of vegetable oil, 1 thinly sliced spring onion, 2 sliced shallots, 1 chopped big red chili, ½ cup of bean sprouts, 150 ml of water, ½ tsp of salt and ½ tsp of ground black pepper in a large bowl.
  • Mix well until you get a fairly thick batter.
    Rojak can be eaten as a side dish, appetizer or main meal.
Deep fry prawn fritters in oil

Step 2 - Deep-fry potatoes, tofu, eggs, and prawn fritters

  • Heat the oil in a wok until the temperature reaches 180 ÌŠC.
  • Add 2-3 Tbsp prawn fritter batter into a ladle, then top off with a prawn.
  • Carefully drop the fritter into oil and deep-fry prawn fritters for 5 minutes or until golden brown and crisp.
  • Drain on paper towel, cut in half and set aside.
  • Deep-fry 200 g of firm tofu, 2 hard-boiled eggs, and potatoes for 5 minutes or until golden brown and crisp.
  • Drain on paper towel, cut in half and set aside.

Transfer blended rojak sauce into sauce pan

Step 3 - Prepare the rojak sauce

  • Place the diced sweet potato, shallots and tinned chopped tomato in a blender.

  • Add 500 ml of water and blend until smooth.

  • Transfer the mixture to a saucepan, add crushed roasted peanuts, sriracha chili sauce, 1 tsp of salt, grated palm sugar and 2 tsp of korma powder.

    Unlike the Chinese rojak, Indian rojak has a sweeter and spicier taste.
  • Bring to a gentle simmer over low-medium heat and gently cook for 15 minutes or until slightly reduced. Remove from heat and set aside.

In Malay, rojak means “mixed”. This dish shows the cultural diversity of Singapore, which includes both Chinese, Malay and Indian elements in its ingredients.

Plate, Garnish and Serve!

Fried potatoes, tofu, egg and prawn fritter on a large plate with rojak sauce at the side

Place all the fried ingredients together on a plate. Scatter roughly chopped cucumber on top of all the fried ingredients. Garnish with sliced red shallots and thinly sliced green chili. Serve the rojak sauce on the side.

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