Asian Salad Recipes - Indonesian Fried Sweet Potato Salad (Kentang Coloh-Coloh) Recipe

Ingredients 

• 450g (1lb) sweet potato, peeled and cut into 1cm (1/2in) cubes

• 2 tablespoons groundnut oil

• 2 tablespoons lemon juice

• 1/4 teaspoon salt

• oil for deep-frying

• 1 green sweet pepper, deseeded and finely diced

• 1 large tomato, finely diced

• 1 level tablespoon finely chopped parsley 

For the dressing:

• 2 small shallots, finely chopped

• 2 garlic cloves, finely chopped

• 4 small red chilies

• 1 tablespoon sweet soy sauce

• 1 level tablespoon sugar

Serves 4

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Method

1. First prepare the dressing in a mortar, pound the shallots, garlic and chilies to a paste.

2. Add the soy sauce, sugar and 2 tbsp of water. Stir until the sugar dissolves and set aside.

3. Place the sweet potato cubes in a shallow bowl. Add the ground nut oil, mix well and then place in the upper compartment of a steamer and steam for 10 minutes.

4. Remove from the heat, add the lemon juice and salt and mix well.

5. Heat the oil for deep-frying and deep-fry the steamed sweet potato until golden-brown. Drain well and place on kitchen pepper to soak up any excess oil.

6. Place the fried sweet potato on a serving platter with the pepper, tomato and parsley.

7. Mix well, add the dressing and stir well. again to serve.