Malay Rojak

    1 hour

    Rojak is a kind of salad and the variation of vegetables that you want to include is up to you. Unlike other kinds of rojak, here , the sauce or gravy is made using sweet potato.


    Kuala Lumpur, Malaysia
    3 people made this

    Serves: 6 

    • 1 small cucumber, sliced
    • 2 tomatoes, quartered
    • 3 boiled potatoes, quartered
    • 3 hard-boiled eggs, peeled and quartered
    • handful of lettuce, torn to pieces
    • 1 green chilli, chopped
    • Prawn fritters ingredients
    • 300 gm all purpose flour
    • 1/2 tsp baking powder
    • 200 gm prawns, peeled and chopped coarsely
    • 1 egg
    • 2 shallots, finely chopped
    • salt and pepper to taste
    • water
    • oil for frying
    • Sauce ingredients
    • 200 gm sweet potatoes, boiled, peeled and mashed
    • 6 shallots
    • 3 garlic cloves
    • 2 red chillies
    • 200 gm groundnuts, roasted and grind to medium coarseness
    • 2 tbsp brown sugar
    • 1 tbsp tamarind pulp, mixed with 150 ml water and strained
    • salt to taste
    • oil for cooking
    • 400 ml water

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. To make the prawn fritters: Put flour, baking powder in a large bowl and add all the ingredients together. Slowly pour water gradually while stirring to make a smooth medium batter.
    2. Heat oil in wok and drop spoonfuls of the batter. Fry until golden brown. Remove and drain on paper towel. When cool, slice the fritter accordingly.
    3. To make the sauce: Grind the shallots, garlic and chillies with a little water in blender until fine. Heat a little oil in pot and fry the blended ingredients until fragrant.
    4. Put in the mashed sweet potatoes, tamarind juice, salt and sugar, water and stir well. Bring to a boil, stirring occasionally then add the groundnuts.
    5. Simmer for another 15 minutes. Adjust seasoning and add more water if too thick.
    6. To serve the rojak: Put the assorted vegetables, prawn fritter, egg, potatoes in a bowl and ladle the sauce over it.

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