Rojak (Malaysian fruit salad)
Crunchy pineapple, cucumber, jicama and green mango coated in a sticky, sweet-sour shrimp paste and tamarind sauce, showered with crushed peanuts.
- 25 min25 prep · 0 cook
- MediumDifficulty
- 260 kcalper serving
Ingredients
- Pineapple300 g
- Cucumber1
- Jicama200 g
- Green mango1
- Black shrimp paste (hae ko)3 tbsp
- Tamarind paste1 tbsp
- Palm sugar2 tbsp
- Sambal oelek1 tsp
- Lime1
- Roasted peanuts50 g
- Toasted sesame seeds1 tbsp
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Steps
- 1
Peel the pineapple, jicama and mango and cut them, with the cucumber, into bite-sized chunks.
- 2
Stir the shrimp paste, tamarind, palm sugar, sambal and lime juice with 1–2 tbsp warm water into a thick, glossy sauce.
- 3
Crush the peanuts coarsely in a mortar or a bag with a rolling pin.
- 4
Toss the fruit and cucumber with the sauce and half the peanuts until well coated.
- 5
Serve immediately, sprinkled with the remaining peanuts and the sesame seeds.
Tips and questions
- What is hae ko?
- A thick, sweet black fermented shrimp paste sold in jars in Asian shops; it is the heart of rojak sauce.
- Which fruits can I use?
- Any crunchy, slightly sour fruit works: green apple, guava, rose apple or unripe pear.
- Can it be made ahead?
- Cut the fruit and make the sauce ahead, but toss them only at the last minute or the fruit goes limp.
Enjoy your meal!
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