San Remo Rojak Spaghetti Kuah Kacang

Preheat a ladle before pouring the batter.

Cook spaghetti until al dente, about 12 minutes. Drain and do not use oil as it will make the sauce harder to adhere to the pasta.

Prepare seasoning ingredients: mix 2 teaspoons of yeast, 1 teaspoon sugar, salt to taste, and a pinch of baking powder with water.

Add 2 teaspoons of shrimp stock or dried shrimp essence, and a pinch of turmeric powder. Mix well.

Knead the batter several times until it reaches the desired consistency. Add chopped spring onion, chopped onion, and chili for seasoning. Knead for about an hour to allow the yeast to ferment.

Heat oil in a pan over medium heat, ensuring it is very hot before adding the fermented batter. Fry small portions at a time to prevent sticking, cut into pieces once golden brown.

Fry shrimp until crispy and then cut into pieces.

Serve spaghetti with cooked vegetables (cucumber, sweet potato, and hard-boiled egg), garnish with kway teow sauce.