Rojak Fruit and Vegetable Salad with Shrimp Paste Dressing

What you need

• 300 g (10 oz) pineapple, peeled and cored
• 1 cucumber, about 200 g / 7 oz
• 200 g (7 oz) jicama, peeled
• 1 small green mango, firm and sour, peeled
• 1/2 tsp dried shrimp paste, belacan
• 60 g (2 oz) palm sugar, chopped
• 2 tbsp tamarind paste
• 2 red chilies, seeded for less heat
• 1 tbsp lime juice
• 3 tbsp water
• 1 pinch salt
• 50 g (1/3 cup) roasted peanuts, coarsely crushed
• 1 tbsp sesame seeds, toasted

Method

Restated from the original video

1. 1

   Wrap the shrimp paste in foil and toast it in a dry pan over medium heat until it smells strongly savory, about 1 min per side. Let it cool.

2. 2

   Put the shrimp paste, palm sugar, tamarind paste, chilies, lime juice, water and salt in a blender. Blend to a thick, smooth dressing.

3. 3

   Taste the dressing. It should be sweet first, then sour and hot, with a deep savory edge. Add a little more sugar or lime juice if needed.

4. 4

   Cut the pineapple, cucumber, jicama and mango into bite-size chunks about 2 cm (3/4 in) wide.

5. 5

   Tip the fruit and vegetables into a large bowl.

6. 6

   Pour in the dressing and toss until every piece is coated.

7. 7

   Pile the salad onto a platter and scatter the peanuts and sesame seeds over the top.

8. 8

   Serve right away, while the fruit is still crisp. The dressing draws out juice if the salad stands.

Imported from tastylicious.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.