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Mixed Salad in Peanut Sauce (Rojak Mamak)

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  • Author: The Cooking Jar
  • Yield: 4 1x


  • 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


  1. 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
  2. Flash fry the tofu in batches until golden brown. Drain on paper towels and set aside
  3. To make the prawn fritters, combine flour, baking powder, turmeric powder, sugar and salt
  4. Beat the eggs with the shallots, green chilies and water and combine with the flour mixture, mixing into a thick batter
  5. In the same oil used for the tofu, ladle in one serving spoon of batter with a shrimp placed on top of it
  6. 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
  7. Cut the shrimp fritters into quarters and set aside
  8. To make the peanut sauce, blend the shallots, garlic, ginger, chilies, lemongrass, coriander and fennel into a spice paste
  9. Over medium high heat in a nonstick pan, saute the spice paste until fragrant, about 3 minutes
  10. Add sugar, kaffir lime leaves and tamarind juice, stirring to mix
  11. Pour in coconut milk and simmer for 5 minutes, stirring continuously
  12. Toss in cloves, cinnamon stick, cardamom, star anise and nutmeg and stir to combine
  13. Add in the ground peanuts, season with salt and mix well. Simmer until the sauce thickens to the desired consistency
  14. Remove from heat and set aside. Once cool, fish out the aromatics and discard
  15. Arrange the cucumber, eggs, fried tofu and prawn fritters on a plate
  16. Pour the peanut sauce over it and serve hot.


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