RojakFruit and Vegetable Salad

Name: Rojak (Fruit and Vegetable Salad)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Singapore
Ingredients: 200 g Cucumber (cut into batons); 250 g Pineapple (cut into chunks); 200 g Granny Smith Apple (cut into wedges); 120 g Bean Sprouts (trimmed); 1000 ml Water; 80 g Roasted Peanuts (coarsely crushed); 20 g Fermented Shrimp Paste; 20 g Tamarind Paste; 30 g Palm Sugar; 20 g Chili Paste; 15 ml Lime Juice; 60 ml Water

A Singapore fruit rojak variation combining crisp fruit and vegetables with a sweet, tangy, spicy shrimp-paste dressing and roasted peanuts.

Prep

20m

Cook

Serves

Estimated

Nutrition

Per serving

244kcal

Calories

Protein

10g

Fat

34g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Salad

200g
Cucumber (cut into batons)
250g
Pineapple (cut into chunks)
200g
Granny Smith Apple (cut into wedges)
120g
Bean Sprouts (trimmed)
1l
Water

Garnish

80g
Roasted Peanuts (coarsely crushed)

Dressing

20g
Fermented Shrimp Paste
20g
Tamarind Paste
30g
Palm Sugar
20g
Chili Paste
15ml
Lime Juice
60ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Warm the palm sugar with the water until dissolved.
02
Stir in the fermented shrimp paste, tamarind paste, chili paste, and lime juice and cook briefly until the dressing is smooth and slightly sticky.
03
Bring the water to a boil, blanch the bean sprouts for 30 seconds, then drain and cool them promptly.
04
Combine the bean sprouts, cucumber, pineapple, and Granny Smith apple in a large bowl and toss with the dressing until evenly coated.
05
Finish with the crushed roasted peanuts and serve immediately.

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