Indian Rojak

I attempted Indian Rojak tonight. It was surprisingly laborious. We loved the prawn fritters and the sweet potato sauce. I followed the recipe from "Hawkers Galore - A guide to Penang Hawker Food". Thanks Pa for the copy of the book.

Ingredients
300 gm small prawns for fritters (see below for recipe)
4 pieces fried tau kwa sliced
300 gm blanched bean sprouts
1 medium bangkuang (jicama), shredded
3 hard boiled eggs, sliced
2 large boiled potatoes, sliced
1 large cucumber, shredded
150 gm cooked squids, sliced (optional)
2 tsp toasted sesame seeds
150 gm freshly ground peanuts

To serve Indian Rojak
Place prawn fritters, tau kwa, potatoes, squids and egg slices.
Sprinkle over with bean sprouts, shredded cucumber and bangkuang.
Ladle sauce over and garnish with ground peanuts and sesame seeds.

Sauce Ingredients
4 tsp finely ground chilies
10 shallots
2 tsp tamarind for 3 cups juice
1 tsp salt
3 cloves garlic
300 gm sweet potatoes
4 tsp sugar
4 tsp oil

Sauce Preparation
Grind chilies, garlic, shallots into a rempah. Boil sweet potatoes and pass thru fine sieve.
Heat oil and fry rempah.
Add tamarind juice and bring to boil.
Blend in sweet potatoes and simmer for 30 minutes over a very low fire, stirring occasionally.

Prawn Fritters Ingredients
330 gm small prawns, minced
150 gm self raising flour
(1 cup self-raising flour = 1 cup cake flour + 1 tsp baking powder + pinch of salt)
8 tsp water
1/4 tsp salt
1 tsp oil
1/2 tsp pepper
oil to deep fry

Mix all ingredients into a thick batter.
Heat oil and deep fry batter in cylindrical lengths of 6 cm.
Drain well and slice into 1/2 cm pieces.