How to Make Penang Pasembur Salad

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Pasembur (aka mamak or Indian rojak) is a signature Penang salad with a sweet potato-based sauce, that I used to enjoy a long time ago in my Seremban hometown. The wet market in the centre of town had a stall that sold it (and may still do after 30 years, for all I know) and it was Chinese-run, unlike most Indian rojak stalls.

This particular version by Chef Chai at Shangri-La Rasa Sayang Resort, Penang, is more reminiscent of the version I loved in Seremban; the flavours are more subtle and less overwhelming than others I’ve tried in Penang.

There are quite a few steps involved in the making of this dish as you’ll see in the highlights video here, but the recipe as supplied by the resort is a definite keeper; I can’t wait to apply the techniques in making the crackers and the fritters in my own cooking.

This video was shot by Mediaprima during our filming for Asia:Food.Travel.Mystery and it involved Chef Chai doing a demonstration cooking class for resort guests and two prominent specially-invited Penang bloggers, Ken Hunts Food and Shelyn Ooi.

Thanks to my very busy schedule I only managed to spend a few minutes with the guests after the demonstration but Ken was very, very kind to have brought along a “tapau” (takeaway pack) of Chee Cheong Fun Penang-style (ie. with prawn paste sauce) but with a peanut-sauce twist added to it. It was fantastic, so thank you so very much Ken 🙂

Pasembur

Portion: 6-8 Servings

Ingredients –

200g cucumber, julienned

200g yam bean (sengkuang), julienned

1 boiled egg, deep-fried

200g boiled potato, deep-fried

100g prawn fritters

50g prawn crackers

100g beancurd, deep-fried

120g jelly fish

Sauce –

500g sweet potato, peeled and diced

100g shallots

600ml water

50g crushed, roasted peanuts

100g bottled chilli sauce

150g tomato sauce

10g salt

50g sugar

10g kurma powder

Method –

For Pasembur Sauce –

1. Steam shallots and sweet potato until soft.

2. Add water and blend until smooth.

3. Bring to a boil over medium heat; add in the rest of the ingredients.

For plating –

1. Arrange all ingredients onto centre of plate.

2. Top with prawn cracker and ladle sweet potato sauce over it.

3. Sprinkle with some crushed peanuts and serve.

Recipe Name: Prawn Fritters

Ingredients –

100g prawns with shell on, cut into pieces

1/2 tsp salt

1/2 tsp pepper

1 egg white

150g plain flour

1 Tbsp corn flour

1 Tbsp rice flour

1/2 tsp baking powder

1 Tbsp cooking oil

150ml water

1/2 tsp turmeric powder

2 Tbsp spring onion, chopped

2 Tbsp onion, sliced

1/2 Tbsp chillies, sliced

1/2 cup beansprouts

Method –

1. Mix flours with baking powder.  Add seasoning.

2. Add water followed by prawns and all other ingredients.

3. Deep-fry on low-medium heat. Remove and serve.

Recipe Name – Prawn Crackers

Ingredients –

50g plain flour

50g rice flour

5g baking powder

25g tapioca flour

25g corn flour

220ml water

70ml cooking oil

4 peeled prawns

1/4 tsp salt

1/4 tsp chicken seasoning powder

Method –

1. Mix flour and baking flour.

2. Blend prawns with water and mix with batter.

3. Deep-fry on high.

4. Remove and serve.