Indian Rojak Ingredients, Sauce, Fritters



Indian Rojak is a spicy hot salad with piping hot chillies and vegetable gravy. Usually a vegetarian food, it is also served with seafood.

Recipe for Singapore Indian Rojak:
Ingredients for Indian Rojak:
  • 100g small prawns
  • 4 eggs
  • Oil for deep-frying
  • 3 potatoes
  • 1 tsp ground chilli paste
  • 1/2 tsp salt
  • 5 firm tofu
For Garnishing:
  • 1 cucumber, shredded
  • 150g bean sprouts, scalded
  • Hard fritters
For the Dough:
  • 1 1/3 cups plain flour
  • 1/4 tsp baking powder
  • 1 tsp sugar
  • 1 tsp chicken stock
  • 1/2 tsp of pepper
  • 1/2 cup water
  • 1 egg
For the Fritters:
  • 1 cup plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 120ml water
  • 1 green chilli, chopped
  • 1/2 an onion, chopped
Indian Rojak Peanut Sauce:
  • 450 g sweet potatoes
  • 5 cups water
  • 4 tbsp oil
  • 1 ½ tbsp tamarind juice in water
  • 100 g sugar 
  • Salt to taste
  • 6 shallots, pounded finely
  • 3 cloves garlic
  • 2 tbsp chilli paste
  • 1 tsp Chicken stock
  • 100g toasted peanuts, pounded
  • 1 tsp salt
  • A little dark soya sauce (for colour)
Method:
  1. For making the batter, mix the ingredients except the egg, together in a bowl and add water gradually, mixing it into a smooth paste. Set aside for 40-50 minutes.
  2. Clean potatoes well and boil in their jackets. Peel and rub in ground chilli paste and salt then deep-fry in hot oil. Cut each into wedges. 
  3. Cut the hard-boiled eggs into quarters with an egg-slicer. 
  4. Halve the other 2 pieces of firm tofu diagonally and deep-fry in hot oil till golden brown.
  5. Just before using the batter, add the egg and stir well till smooth. 
  6. Cut the remaining 3 firm tofu into thin slices and dip into the batter. Press 2 prawns onto each piece. Deep-fry in hot oil until golden and crispy. Cut each into 4 pieces.
  7. To make the fritters, combine flour, salt, sugar, baking powder and water in a bowl. Mix well and leave aside covered for 30-40 minutes. 
  8. Just before frying add in the chopped onion and chillies. Shape into a cylinder about 7cm long and 2cm wide. Taper both the ends. Should the dough be sticky, dust hands with extra flour when handling the dough. Deep-fry the fritters in oil until golden brown. Cut each fritter into 4-5 serving pieces.
  9. To make the sauce, boil the sweet potatoes then blend in separate portions with half amount of water. 
  10. Heat oil in a saucepan and fry ground shallots and garlic, chilli paste and chicken stock. Add in blended sweet potatoes and remaining water. Simmer for 3-4 minutes.
  11. Add tamarind juice, palm sugar and salt to taste. Stir continuously over a gentle heat for 2-3 minutes or until sauce is thick. Add peanuts and a little dark soy sauce for colour.
  12. To serve, arrange all the ingredients in a platter and top up with the garnishing and pour sauce gravy over or serve the sauce separately.


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Indian Rojak Ingredients, Sauce, Fritters Indian Rojak Ingredients, Sauce, Fritters Reviewed by Singapore Food Recipes on September 24, 2009 Rating: 5
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