Indian Rojak/Rojak Mamak/Pasembur/Prawn Fritters/Coconut Fritters/Rojak Sauce/Comprehensive Recipe

INGREDIENTS ROJAK SAUCE Spice Paste 400g Bombay onions 10 cloves garlic 60g salted prawns 2 stalks lemon grass 40g fresh turmeric 20g belacan/shrimp paste 40g dried chili powder 1 cup (220 ml) water 900g Indonesian Honey Sweet Potatoes blend with 1 cup (220 ml) water 1 cup (130g) toasted crushed peanuts 3 cups (660ml) water 4 tbsp white sugar (or 2 tbsp white sugar +2 tbsp brown sugar) 1 tsp salt (amount according to your taste) 1 tsp ikan bilis powder (amount according to your taste) 1/2 cup (110 ml) tamarind water (from 40g tamarind pulp +1/2 cup water) BASIC DOUGH 3 cups (360g) all-purpose flour 2 tbsp rice flour 2 tbsp corn flour 11g Instant yeast 1 tbsp sugar 2 tbsp minced dried prawns 1 tsp ikan bilis powder 1 tsp salt 2 1/2 cups (550 ml) warm water (40 deg C) VEGETABLE AND PRAWN FRITTERS 1/2 of basic dough (from above) 1 tsp turmeric powder 100g carrots 50g kuchai/Chinese chives 100g shallots 50g chilies 4 grey prawns Enough oil for deep fat frying COCONUT FRITTERS 1/2 of the above basic dough 200g freshly grated coconut Enough oil for deep fat frying OTHER INGREDIENTS 450g firm taukuah/bean curd 230g fish cake 200g tempe /fermented soybean cake 800g cooked potatoes 6 hard-boiled eggs bangkuang/yam bean (as much as you like) cucumber (as much as you like) Bombay onions (as much as you like) red and green chilies (as much as you like)