L mixed salad in peanut sauce  rojak mamak

Mixed Salad in Peanut Sauce (Rojak Mamak)Recipe Card

Mixed Salad in Peanut Sauce (Rojak Mamak)
Recipe card - step by step recipe instructions

1Cut the cucumber in half lengthwise and use a spoon to scoop out the seeds and pulp. Chop the cucumber into 1" cubes and refrigerate until ready to serve
2Flash fry the tofu in batches until golden brown. Drain on paper towels and set aside
3To make the prawn fritters, combine flour, baking powder, turmeric powder, sugar and salt
4Beat the eggs with the shallots, green chilies and water and combine with the flour mixture, mixing into a thick batter
5In the same oil used for the tofu, ladle in one serving spoon of batter with a shrimp placed on top of it
6Deep-fry until golden brown and turn over to cook the the shrimp facing side. Repeat with the rest and drain on paper towels, allowing them to cool down
7Cut the shrimp fritters into quarters and set aside
8To make the peanut sauce, blend the shallots, garlic, ginger, chilies, lemongrass, coriander and fennel into a spice paste
9Over medium high heat in a nonstick pan, saute the spice paste until fragrant, about 3 minutes
10Add sugar, kaffir lime leaves and tamarind juice, stirring to mix
11Pour in coconut milk and simmer for 5 minutes, stirring continuously
12Toss in cloves, cinnamon stick, cardamom, star anise and nutmeg and stir to combine
13Add in the ground peanuts, season with salt and mix well. Simmer until the sauce thickens to the desired consistency
14Remove from heat and set aside. Once cool, fish out the aromatics and discard
15Arrange the cucumber, eggs, fried tofu and prawn fritters on a plate
16Pour the peanut sauce over it and serve hot.

Mixed Salad in Peanut Sauce (Rojak Mamak)
Recipe Card - ingredients

1 large garden cucumber, peeled
2 blocks of firm tofu, cubed
2 hard boiled eggs, shelled and quartered
1 cup medium sized shrimp, peeled and deveined with head and tail off
2 eggs, beaten
1 shallot, sliced
3 green chilies, deseeded and chopped
1½ cup all purpose flour
1 teaspoon baking powder
⅛ teaspoon turmeric powder
1 cup water
1 tablespoon sugar
1 teaspoon salt
5 shallots, sliced
1 teaspoon garlic, minced
½ teaspoon ginger, minced
5 dried chilies, deseeded and soaked in warm water
1 tablespoon lemongrass, minced
2 tablespoons brown sugar
3 cloves
1 cinnamon stick
¼ star anise
1 green cardamom
½ teaspoon coriander powder
¼ teaspoon fennel powder
¼ teaspoon nutmeg powder
5 kaffir lime leaves
2 tablespoons tamarind juice
1 cup coconut milk
1 cup roasted peanuts, coarsely ground
Salt to taste