Name: Pasembur - Malaysian Spicy Peanut Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 servings
Cuisine: Malaysian
Ingredients: 2 cups prawn fritters; 1 cup tofu, diced; 1 large cucumber, julienned; 1/2 cup peanuts, crushed; 1/4 cup fresh cilantro, chopped; 1/4 cup green onions, thinly sliced; 1/4 cup crispy shallots; For the spicy peanut sauce:; 1/2 cup peanut butter; 2 tablespoons soy sauce; 2 tablespoons lime juice; 1 tablespoon honey; 1 tablespoon sriracha sauce; 1 clove garlic, minced; 1/4 cup water

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Chef’s Prospective

As a chef, I find Pasembur to be an incredibly exciting and vibrant Malaysian salad. This dish showcases a wonderful medley of ingredients, including crispy prawn fritters, tofu, crunchy cucumber, jicama, and bean sprouts, all brought together with a delectable spicy peanut sauce. The combination of textures and flavors in Pasembur is truly remarkable, offering a delightful balance of sweet, spicy, and tangy notes. Each bite is a journey of discovery, with the refreshing vegetables and the satisfying crunch of the prawn fritters and peanuts. This Pasembur recipe invites you to experience the vibrant and diverse cuisine of Malaysia in a single bowl. Get ready to savor the authentic flavors and embark on a culinary adventure like no other.

Pasembur

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 4-6
Cuisine: Malaysian
Author: Scott Stokes

Ingredients:

200g prawn fritters
200g tofu, diced
1 cucumber, julienned
1 small onion, thinly sliced
1 small jicama, shredded
1 small sweet potato, boiled and sliced
1/2 cup bean sprouts
1/2 cup roasted peanuts, crushed
Fresh coriander, for garnish

Spicy Peanut Sauce:

1/2 cup roasted peanuts
2 tablespoons tamarind paste
2 tablespoons water
2 tablespoons palm sugar or brown sugar
1 tablespoon soy sauce
1 tablespoon chili paste
1 clove garlic, minced
1/2 teaspoon turmeric powder
1/2 teaspoon salt

Instructions:

In a large bowl, combine the prawn fritters, tofu, cucumber, onion, jicama, sweet potato, and bean sprouts.
To make the spicy peanut sauce, blend the roasted peanuts, tamarind paste, water, palm sugar, soy sauce, chili paste, garlic, turmeric powder, and salt in a food processor until smooth.
Drizzle the spicy peanut sauce over the salad ingredients in the bowl.
Toss everything together until well coated with the sauce.
Garnish with crushed roasted peanuts and fresh coriander.
Serve the Pasembur salad immediately and enjoy the flavorful combination of ingredients and the spicy peanut sauce!

Enjoy this delightful Malaysian Pasembur salad with its variety of textures and flavors.