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Name: Authentic Malaysian Pasembur Recipe
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: Malaysia
Ingredients: *For the Peanut Sauce (Sambal Kacang):**; 1 cup roasted peanuts, unsalted; 4-5 dried red chilies, soaked in hot water until soft; 3 cloves garlic; 1-inch piece of ginger; 1-inch piece of galangal; 2 stalks lemongrass, white part only, sliced; 1/2 cup tamarind pulp, mixed with 1 cup water and strained; 1 cup water or thin coconut milk; 3 tablespoons palm sugar (gula melaka) or brown sugar; 1 teaspoon salt; 2 tablespoons cooking oil; *For the Prawn Fritters (Cucur Udang):**; 1 cup all-purpose flour; 1/2 cup rice flour; 1 teaspoon baking powder; 1/2 teaspoon turmeric powder; 1 cup water (approx.); 1/2 teaspoon salt; 1/4 teaspoon white pepper; 200g raw prawns, shelled, deveined, and roughly chopped; 2 stalks Chinese chives (kucai), finely chopped; 1 cup bean sprouts; Vegetable oil for deep frying; *For the Salad Assembly:**; 1 large cucumber, julienned; 1 large carrot, julienned; 100g firm tofu, deep-fried and sliced; 2 large boiled potatoes, peeled and sliced; 2 large hard-boiled eggs, sliced

Pasembur

🇲🇾 Malaysia

Penang

A Malaysian salad with prawn fritters and a spicy nut sauce.

Salad

Seafood

Spicy

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Ingredients

Prawn fritters

nut sauce

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