Pasembur, known as Indian Rojak in Penang, is a beloved Mamak street-food platter that piles crispy fritters, boiled potatoes, egg, and crunchy vegetables under a generous ladle of thick, sweet, spicy peanut-chili sauce. Each bite delivers contrasting textures — crackling, creamy, juicy, and crunchy — all bound by the glossy sauce.
Prep Time25 mins
Cook Time35 mins
Total Time60 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 640 kcalCalories
- 34 gFat
- 6 gSaturated Fat
- 58 gCarbs
- 7 gFiber
- 18 gSugar
- 24 gProtein
- 820 mgSodium
- 740 mgPotassium
- 150 mgCalcium
- 4.5 mgIron
- 20 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the fritters and accompaniments
- 200 g firm yellow bean curd (tauhu), cubed
- 150 g raw prawns, peeled and deveined
- 100 g fresh bean sprouts
- 1 medium sweet potato, peeled and thinly sliced
- 150 g all-purpose flour
- 1 tsp turmeric powder
- 1/2 tsp fine salt
- 1/2 tsp baking powder
- 180 ml cold water
- 2 medium waxy potatoes, boiled and cubed
- 2 hard-boiled eggs, peeled and halved
- 1 Lebanese cucumber, sliced
- Neutral oil, for deep-frying
For the sweet-spicy peanut sauce
- 150 g roasted peanuts, finely ground
- 8 dried red chilies, soaked and seeded
- 4 shallots, roughly chopped
- 3 garlic cloves
- 1 inch fresh ginger, sliced
- 1 tbsp tamarind paste
- 60 g palm sugar (gula Melaka), chopped
- 1 tsp Indian-style curry powder
- 1/2 tsp turmeric powder
- 2 tbsp sweet soy sauce (kicap manis)
- 350 ml water
- 1 tsp salt, or to taste
- 1 tbsp lime juice
For garnish
- 50 g roasted peanuts, coarsely crushed
- 2 tbsp toasted white sesame seeds
- 2 red bird's-eye chilies, thinly sliced
- 4 lime wedges
Directions
- Make the sauce: blend soaked chilies, shallots, garlic, and ginger to a smooth paste. Heat 2 tbsp oil in a saucepan and fry the paste for 3 minutes until fragrant. Stir in curry powder and turmeric and cook 30 seconds. Add ground peanuts, palm sugar, tamarind, sweet soy sauce, water, and salt. Simmer 10-12 minutes, stirring, until thick and glossy. Finish with lime juice and keep warm.
- Prepare the fritter batter: whisk flour, turmeric, salt, and baking powder in a bowl, then pour in the cold water and stir to a smooth, lump-free batter. Rest 10 minutes.
- Heat 5 cm of oil to 175°C in a wok. Dip bean curd cubes, prawns, and sweet potato slices into the batter and fry in batches for 2-3 minutes until golden and crisp. Drain on paper towels. For bean-sprout fritters, pack small mounds of sprouts in batter and fry briefly until crisp.
- Arrange a bed of cucumber slices on a serving plate. Scatter over the boiled potato cubes and tuck the halved eggs around the edge.
- Pile the hot fritters generously over the vegetables, letting them overlap for visual drama.
- Spoon the warm peanut sauce liberally over the top so it cascades down through the fritters.
- Sprinkle with crushed peanuts, toasted sesame seeds, and sliced chilies. Serve immediately with lime wedges on the side.
Cook’s Notes
- Cold water and a hot wok are the secrets to extra-crisp fritters — drop a bit of batter in first; it should sizzle and rise immediately.
- Adjust dried chilies up or down for your preferred heat; deseed them fully for a milder, more family-friendly sauce.
- The peanut sauce thickens considerably as it cools; loosen with a splash of hot water before serving any leftovers.
- Substitute sweet potato with yam (taro) or ripe banana for variation, both classic Penang alternatives.
- Serve everything piping hot — warm fritters against cool cucumber and warm sauce is what defines the dish.
More Malaysia Recipes You’ll Love
Craving more flavors from Malaysia? Try these traditional recipes:
- Malaysian Coconut Rice with Sambal and Crispy Anchovies
- Char Kway Teow Stir-Fried Flat Noodles
- Malaysian Curry Laksa Noodle Soup with Coconut and Prawns
