Rojak (Fruit and Vegetable Salad with Shrimp Paste Dressing)

Method

1. 1

   Pound the shrimp paste, chilies and palm sugar together in a mortar to a rough paste.

2. 2

   Loosen with the tamarind and a squeeze of lime juice into a thick, dark dressing; taste and adjust until it hits sweet, sour and pungent all at once.

   💡 Taste before adding more paste — belacan brands vary wildly in saltiness.

3. 3

   Cut the cucumber, pineapple, jicama, tofu and fried dough sticks into bite-sized chunks.

4. 4

   Toss everything with the bean sprouts and dressing in a large bowl, turning until every piece is coated dark.

5. 5

   Scatter the crushed peanuts over and serve right away, before the dough sticks go soft.