Penang Rojak

Ingredients

Serves: 8 

• 1 medium cucumber
• 2 small young green mangoes, peeled
• 1/2 medium pineapple, skinned
• 1 large yam bean (sengkuang/jicama), peeled
• 3 teaspoons black shrimp paste
• Prawn crisps ( see recipe)
• 150g roasted peanuts, chopped coarsely
• 1 tablespoon toasted sesame seeds

• For the sauce
• 15 dried chillies, soaked and deseeded
• 2.5 cm belacan, toasted
• 1/2 cup (125 ml) tamarind juice
• 120g caster sugar
• 1 teaspoon (5 ml) dark soya sauce

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Directions

1. Pound the chillies and belacan in mortar and pestle until it becomes a fine paste. Put that paste and tamarind juice in a saucepan and cook over low heat. Add the sugar and dark soya sauce and cook until the sugar dissolves and sauce is thick. Set aside and let cool.
2. Cut the vegetables and fruits into small wedges and put into a large mixing bowl. Add the black shrimp paste and rojak sauce and mix well.
3. To serve, garnish the top of the rojak with slightly crushed prawn crisp, chopped peanuts and sesame seeds.

source: allrecipes