Pau Sambal (Malaysia Burger)

Burger buns

• 200 g water
• 20 g sugar
• 2 tsp dried yeast powder
• 20 g butter
• 1 egg
  of 55 g water
• 400 g plain flour
• 1 tsp salt
• 500 g cooking oil, for deep-frying

Sambal topping

• 20 g dried chillies, deseeded, soaked to soften
• 150 g shallots
• 50 g dried anchovies (ikan bilis), trimmed, rinsed
• 50 g cooking oil
• 100 g yellow onions, cut into thin slices
• 10 g sugar
• ½ tsp salt
• 10 g tamarind paste (asam jawa)
• 20 g water
• 1 cucumber (approx. 250 g), cut into thin slices