Pasembur Tempura Chicken Nugget
Ingredients
- EB Tempura chicken nuggets
- 2 Boiled Dggs (cut in half)
- 80 g Bean Sprouts (boiled)
- 80 g Cucumber (shredded)
- 80 g Bangkuang (cut into shreds)
- 1 piece Tofu (fried)
Ingredient A (Stir until smooth)
- 5 Dried Chili Peppers
- 5 Shallots
- 5 cloves Garlic
- 50 ml Water
Instructions
- Make the Sauce
- Add 100 grams of peanut powder + 100g coconut sugar+ 10 tamarind + 1 teaspoon salt + 1 tablespoon soy sauce into a bowl and add 200 ml tablespoon water.
- Keep the prepared sauce aside.
Cooking Method
- Heat oil in a pan, fry the tempura chicken pieces until golden brown, remove and set aside.
- Heat a little oil in a pot, add chopped ingredient A and cook over low heat.
- Add sauce and mix well.
- Add tempura chicken cubes, cucumber, Bangkuang, bean sprouts and hard-boiled eggs to the plate.
- Drizzle with delicious sauce and enjoy.
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