Pasembur (Malaysian-Indian salad)

Instructions

1. To make the prawn fritters, combine the flour, turmeric, salt and sugar in a large bowl. Sprinkle over the yeast, add 435 ml (1¾ cups) water and mix well. Stir in the air kapur, if using, kucai and sliced onion. Allow the batter to rest for at least 30 minutes to yield a crispier fritter.
2. Heat the oil for deep-frying in a wok over medium–high heat until hot and a little smoky.
3. When the oil is ready, dip a stainless-steel spoon into the hot oil and leave for 15–20 seconds, then lift it out and pour about 2 tablespoons of the batter into the spoon. Place one prawn on the batter, then gently lower the spoon into the hot oil. Cook for 1–2 minutes until the batter has firmed up and started to separate from the spoon, then push the fritter off the spoon into the oil to finish cooking over medium heat until golden brown, about 3–4 minutes. Once the fritter is in the oil, start on the next one. Remove the cooked fritters with a slotted spoon and drain on paper towel. Repeat with the remaining batter and prawns. These can also  be served warm with your choice of dipping sauce.
4. To make the pasembur sauce, place the chopped potatoes in a large saucepan of cold water (they should be completely submerged). Bring to the boil over high heat, then reduce the heat to medium and simmer until they are tender enough for a fork or skewer to easily pierce through them. Drain and transfer to a bowl, then mash with a potato masher until smooth. Set aside.
5. Place the onion, garlic and chilli paste in a blender or food processer and blend to a smooth paste.
6. Heat the oil in a wok or a heavy-based saucepan over medium heat. Add the chilli paste and cook for a few minutes until aromatic and the oil has separated. Stir in the brown sugar, then add the mashed potato, ground peanuts, tamarind paste and up to 400 ml (14 fl oz) water and stir to combine. Reduce the heat to low and cook for 15–20 minutes until the sauce has reduced and thickened slightly. Season to taste with salt, then remove from the heat and set aside to cool.
7. Meanwhile, heat a splash of oil in a frying pan over medium heat. Pat the tofu dry and add to the pan, then cook for 3–4 minutes until golden on both sides. Remove and drain on paper towel, then cut each piece into eight bite-sized chunks.
8. To serve, arrange the prawn fritter pieces and deep-fried tofu in shallow serving bowls, along with the hard-boiled egg halves. Ladle over the pasembur sauce and top with the julienned cucumber and sengkuang, if using. Serve immediately.