Pasembur Tempura Chicken Nugget
Ingredients
- 1 packet Tempura Chicken Nugget (deep-fry)
- 4 pcs hard-boiled eggs (halved)
- 80 g bean sprouts (blanched)
- 80 g cucumber (striped)
- 80 g yam bean (striped)
- 1 block tofu (deep-fry)
Sauce A (blend & mix well)
- 5 pcs dried chillies
- 5 pcs shallots
- 5 pcs cloves garlic
- 50 ml water
Sauce B
- 100 g roasted peanut powder
- 100 g palm sugar
- 10 g tamarind juice
- 1 tsp salt
- 1 tbsp soy sauce
- 200 ml water
- 300 g blended sweet potato
Instructions
- Heat some oil and deep fry Tempura Chicken Nugget until golden brown, set aside.
- Pour the blended Sauce A into a pan and heat them.
- Add in Sauce B and mix well.
- Place Tempura Chicken Nugget, cucumber, yam bean, blanched bean sprout and hard-boiled egg on a plate.
- Serve with the sauce.
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