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Method

 

Boil the potatoes over high heat. 

 
Cook for 20 minutes. 
 
 
Drain and set aside to cool.
 
 
Heat the oil in a wok. 
 
 
Cut the cooled potatoes into quarters and deep-fry until golden and crisp and set aside.
 
 
Deep fry the tofu into the hot oil and deep-fry for...

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Method

 

Boil the potatoes over high heat. 

 
Cook for 20 minutes. 
 
 
Drain and set aside to cool.
 
 
Heat the oil in a wok. 
 
 
Cut the cooled potatoes into quarters and deep-fry until golden and crisp and set aside.
 
 
Deep fry the tofu into the hot oil and deep-fry for 5 minutes or until golden and , cut in half and set aside.
 
 
Slide the eggs into the hot oil and deep-fry for 4 minutes or until golden and crisp. 
 
 
Drain on paper towel and set aside.
 
 
 
Prawn Fritters
 
 
Place all the ingredients, except the prawns, in a large bowl and mix well until you get a fairly thick batter.
 
 
Bring the oil back to 180˚C.
 
 
Using lightly oiled hands, shape the fritters into discs about 5 cm wide and 1 cm thick, then place 1 or 2 prawns on top of each disc. 
 
 
Carefully slide the prawn fritters into the hot oil and fry for 5–6 minutes or until golden and crisp. 
 
 
Remove with a slotted spoon, drain on paper towel, then cut each fritter in half and set aside.
 
 
 
Rojak sauce
 
 
Place the sweet potato, shallot and tinned tomato in a blender. 
 
 
Add 500 ml (2 cups) water and blitz until smooth. 
 
 
Transfer the mixture to a saucepan, add the crushed peanuts, Sriracha chili sauce, salt, and sugar and kurma powder. 
 
 
Bring to a gentle simmer over low-medium heat and gently cook for 15 minutes or until slightly reduced. 
 
 
Remove from the heat and set aside.
 


To serve
 
 
Divide all the fried ingredients between 4 small serving plates. 
 
 
Scatter the julienned cucumber and jicama on top of all the fried ingredients, then ladle a generous amount of the rojak sauce over the top. 
 
 
Garnish with the sliced red onion and green chilli and serve immediately.

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Ingredients 4 persons
  • PRAWN FRITTERS
  • 150 g 1 cup plain flour
  • 1 tbsp cornflour
  • 1 tbsp rice flour
  • ½ tsp baking powder
  • ½ tsp ground turmeric
  • 1 egg white
  • 1 tbsp vegetable oil
  • 1 spring onion scallion thinly sliced
  • 2 Red onion peeled and sliced
  • 1 long red chilli finely chopped
  • ½ cup bean sprouts washed and drained
  • 150 ml water
  • ½ tsp each salt and freshly ground black pepper 100 g small green prawns shell on
  • ROJAK SAUCE
  • 500 g sweet potato peeled and diced
  • 6red red onion diced
  • 100 ml tinned chopped tomatoes
  • 50 g roasted peanuts crushed
  • 80 ml (⅓ cup) Sriracha chilli sauce
  • 1 tsp sea salt
  • 35 g (¼ cup) grated palm sugar
  • 2 tsp kurma powder
Recipes. The Cook & Chef Institute