Rojak Mamak with Seafood Fritters
85% asli · Malaysian
An elevated take on Rojak Mamak, incorporating savory seafood fritters made with shrimp and squid, adding a delightful oceanic dimension to the classic fruit and vegetable salad.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Jicama150g
- Cucumber100g
- Pineapple100g
- Mango (unripe)80g
- Bean sprouts80g
- Shrimp (peeled, deveined)100g
- Squid (cleaned, cut into rings)100g
- All-purpose flour100g
- Cornstarch2 tbsp
- Egg1
- Baking powder1 tsp
- Water100ml
- Prawn paste (Belacan)2 tbsp
- Tamarind paste2 tbsp
- Sugar3 tbsp
- Chili paste1 tbsp
- Lime juice1 tbsp
- Peanuts (roasted, crushed)50g
- Saltto taste
- Black pepperto taste
- Vegetable oil (for frying)as needed
Langkah
- 1
Make the seafood fritters: In a bowl, combine flour, cornstarch, baking powder, egg, and water. Mix until a smooth batter forms. Season with salt and pepper. Fold in the shrimp and squid rings.
- 2
Heat vegetable oil in a wok or deep pan over medium-high heat. Carefully drop spoonfuls of the seafood batter into the hot oil and fry until golden brown and crispy. Drain on paper towels.
- 3
Prepare the dressing: In a bowl, mix prawn paste, tamarind paste, sugar, chili paste, and lime juice. Gradually add a little water until a thick, pourable consistency is achieved. Season with salt to taste.
- 4
Cut the jicama, cucumber, pineapple, and unripe mango into bite-sized pieces.
- 5
Blanch the bean sprouts briefly in boiling water, then drain and refresh with cold water.
- 6
In a large bowl, combine the cut fruits and vegetables, blanched bean sprouts.
- 7
Add the freshly fried seafood fritters to the salad.
- 8
Pour the dressing over the salad and fritters, and toss gently to coat.
- 9
Serve immediately, garnished with crushed roasted peanuts.
