62min 4 ppl
Indian Rojak
51 minutes
4 people
Medium31–60 min or 7–12 steps
51 min · 7 steps
Medium: 31–60 min or 7–12 steps
350 kcalper person
Protein 14g
Carbs 35g
Fats 17g
About this dish
An assortment of fried prawn and vegetable fritters sliced and tossed with cucumber in a thick, spiced sweet potato sauce, a Muslim-Indian hawker classic.
Allergy Info
Gluten, Eggs, Soya, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Sweet Potatoespeeled and cubed, for the sauce300 g
- Garlic clovesfor the sauce3
- Cucumbercut into chunks1
Fish & Seafood
- Raw King Prawnspeeled, deveined and chopped, for the fritters150 g
Dairy & Eggs
- Eggshard-boiled and halved2
Plant Proteins
- Firm tofucut into slabs, for the fritters200 g
Dried Goods
- Plain flourfor the fritter batter150 g
- Palm sugarfor the sauce2 tbsp
Spices & Seasonings
- Turmeric powder1 tsp
- Dried Red Chilliessoaked, for the sauce3
Oils & Condiments
- Vegetable Oilfor deep-frying600 ml
Utensils
- Mixing bowl
- Wok
- Meat thermometer
- Slotted spoon
- Blender
- Saucepan
- Chopping board
- Sharp knife
Method
1
Boil the cubed sweet potato in a saucepan of water for 12 minutes until soft, then drain, reserving 200ml of the cooking water.
Approx. 12 minutes
2
Blend the boiled sweet potato with the soaked chillies, garlic, palm sugar and reserved cooking water into a thick, smooth sauce, then set aside.
Approx. 5 minutes
3
Whisk the plain flour, turmeric powder and 200ml of water into a smooth batter.
Approx. 5 minutes
4
Heat the vegetable oil in a wok to 180°C.
Approx. 8 minutes
5
Dip the chopped prawns and tofu slabs into the batter and fry in batches for three to four minutes each, until golden and the prawns are cooked through, then drain on kitchen paper.
Approx. 10 minutes
6
Slice the fried prawn fritters and tofu into bite-sized pieces and arrange on a serving plate with the cucumber chunks and boiled egg.
Approx. 8 minutes
7
Spoon the sweet potato sauce generously over the top and serve immediately.
Approx. 3 minutes
