Saturday, 25 April 2015


Pasembur is a vegetarian Indian salad served mainly in Penang. The best stall is Stall 45 owned by Uncle Mohideen at Jalan Kota by the Esplanade, near the Municipal building in George Town.


Fried potatoes
Prawn fritters
Fried tawfu
Hard boiled chicken eggs
Sengkwang (shredded thinly)
Cucumber (shredded thinly)
Carrots (shredded thinly)
Sweet red thick light peanut sauce

1 plate serves 4 people

How to make cucur udang at home:


Plain flour
Rice flour
1 packet Cucur Udang Adabi or Cucur Bawang Adabi
1-2 chicken eggs
shallots and Holland onions (diced thinly)
salt and pepper to taste
oil for frying
water for mixing batter
0.25 kg small-medium prawns (unshelled, remove sharp horns and tail with scissors)
a large S/S bowl & kitchen paper towel 
a serving bowl with kitchen paper towel


Combine all ingredients in a bowl and mix thoroughly till all are blended
Add water and egg and mix into a loose batter
Add prawns
Fry each cucur udang until well done
Serve with hard boiled eggs, vegetables, and sauce bought from pasembur stall in Penang