Ingredients
Scale
- 1 large garden cucumber, peeled
- 2 blocks of firm tofu, cubed
- 2 hard boiled eggs, shelled and quartered
Prawn Fritters
- 1 cup medium sized shrimp, peeled and deveined with head and tail off
- 2 eggs, beaten
- 1 shallot, sliced
- 3 green chilies, deseeded and chopped
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon turmeric powder
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
Peanut Sauce (makes 3 cups)
- 5 shallots, sliced
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 5 dried chilies, deseeded and soaked in warm water
- 1 tablespoon lemongrass, minced
- 2 tablespoons brown sugar
- 3 cloves
- 1 cinnamon stick
- 1/4 star anise
- 1 green cardamom
- 1/2 teaspoon coriander powder
- 1/4 teaspoon fennel powder
- 1/4 teaspoon nutmeg powder
- 5 kaffir lime leaves
- 2 tablespoons tamarind juice
- 1 cup coconut milk
- 1 cup roasted peanuts, coarsely ground
- Salt to taste
Instructions
- Cut the cucumber in half lengthwise and use a spoon to scoop out the seeds and pulp. Chop the cucumber into 1″ cubes and refrigerate until ready to serve
- Flash fry the tofu in batches until golden brown. Drain on paper towels and set aside
- To make the prawn fritters, combine flour, baking powder, turmeric powder, sugar and salt
- Beat the eggs with the shallots, green chilies and water and combine with the flour mixture, mixing into a thick batter
- In the same oil used for the tofu, ladle in one serving spoon of batter with a shrimp placed on top of it
- Deep-fry until golden brown and turn over to cook the the shrimp facing side. Repeat with the rest and drain on paper towels, allowing them to cool down
- Cut the shrimp fritters into quarters and set aside
- To make the peanut sauce, blend the shallots, garlic, ginger, chilies, lemongrass, coriander and fennel into a spice paste
- Over medium high heat in a nonstick pan, saute the spice paste until fragrant, about 3 minutes
- Add sugar, kaffir lime leaves and tamarind juice, stirring to mix
- Pour in coconut milk and simmer for 5 minutes, stirring continuously
- Toss in cloves, cinnamon stick, cardamom, star anise and nutmeg and stir to combine
- Add in the ground peanuts, season with salt and mix well. Simmer until the sauce thickens to the desired consistency
- Remove from heat and set aside. Once cool, fish out the aromatics and discard
- Arrange the cucumber, eggs, fried tofu and prawn fritters on a plate
- Pour the peanut sauce over it and serve hot.
Notes
Choose a healthier salad by omitting the prawn fritters and eating the tofu fresh or ‘raw’ .
You can add fresh bean sprouts to the salad for more crunch
The peanut sauce will thicken upon standing once it is removed from the heat