Pasembur is a Malaysian Indian salad dish that consists of various shredded vegetables and seafood finished with a drizzle of a creamy and nutty sauce on top. Though the description of the cuisine may seem familiar to you, you may be scratching your head at the unfamiliar term ‘Pasembur’. If you are not from Northern Peninsular Malaysia, you may be more accustomed to the word “Rojak Mamak”.
Although this salad dish has become a common sight in neighbourhood Mamaks and streets, Penang still bears the most prominent association to this dish. If you want to have a good plate of Pasembur, you can never go wrong with visiting the street vendors along Gurney Drive.
Tips for Making Pasembur
The same wok of oil can be used to fry the soft prawn fritters and crispy fritters, provided that the oil has not darkened in colour. If the oil turns dark during the frying process, it is advisable to replace the dark oil with new oil.
Being a versatile dish, you can adjust the flavours of the sauce based on your preferences. Add some sugar if you have a sweet tooth. Alternatively, if you prefer savoury sauce, add in some salt.
It is encouraged to have all the ingredients, especially those in Ingredient D, cut into bite-size pieces. This is to ensure that each ingredient is coated with enough sauce after mixing and is easier to consume.
Pasembur Recipe: How to Make Pasembur at HomeDifficulty: Easy
Prepare Pasembur by combining various shredded vegetables and seafood, then top the mixture with a creamy, nutty sauce.
- INGREDIENT A
2 tbsp Minced Shallot
1 cup Flour
100g Shrimp (minced)
1 tsp Salt
1/2 tsp Turmeric Powder
- INGREDIENT B
20g Rice Flour
1 tbsp Cornflour
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Sugar
- INGREDIENT C
10 Dried Chili Pepper (soaked overnight)
1 cup Water
150g Sweet Potato (steamed)
150g Roasted Peanuts
1 cup Fried Shallot
2 tbsp Sugar
2 tbsp Toasted Sesame Seed
3 tbsp Tamarind Juice
1/2 tsp Salt
- INGREDIENT D
2 pcs Hard Boiled Eggs (cut into bite-size pieces)
1/2 pcs Cucumber (julienne)
1/2 pcs Yam Bean (julienne)
100g Bean Sprout (lightly poached)
- INGREDIENT E
200ml Cooking Oil
- Prepare Soft Prawn Fritter
- In a bowl, mix Ingredient A evenly until you get a smooth and thick batter.
- Then, heat some cooking oil in a wok. Take a scoop of the batter and fry it in the wok until it turns golden brown.
- Repeat step 2 with the remaining batter.
- Set the fried doughs aside, preferably on absorbent kitchen towels.
- When the fried doughs cool to room temperature, cut them into bite-size pieces and set aside.
- Prepare Crispy Fritter
- In a bowl, mix Ingredient B evenly until no lumps are visible.
- Fill a wok with oil and heat it. Then, place a ladle in the wok and pour 1 tablespoon of batter into the hot ladle.
- To make a thin crepe, swirl the batter in the ladle. Next, separate the batter from the ladle. Fry the batter until it turns golden brown.
- Repeat Steps 2 and 3 by using the remaining batter.
- Set the fried doughs aside on kitchen towels.
- When the fried doughs cool to room temperature, cut them into bite-sized pieces.
- Prepare Sauce
- In a blender, blend dried chilli, water, and sweet potato.
- Heat a saucepan and mix the blended mixture with the remaining ingredients of Ingredient C. Bring the mixture to a boil and let it simmer on medium heat.
- Simmer until the sauce becomes thick and set it aside.
- Prepare Dish
- In a bowl or plate, assemble all the soft prawn fritters, crispy fritters, and Ingredient D.
- Pour the sauce on top of the ingredients and serve.
Ways to Enjoy Pasembur
Pasembur is often served as an appetizer and a side dish. Some variations have noodles added into the dish. In these cases, the dish can become a main course.
The vegetables in this recipe can be replaced by various fruits to make it a fruit salad. This variation is equally delicious and healthy.
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