Indian Rojak

Let's start cooking!

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.

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.

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.