Rojak

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Rojak

Rojak

This unique salad is great as an energy-filled healthy snack. It can also be made with vegetables such as carrots or sugarsnap peas, or with roast vegetables such as pumpkin or broccoli.
Ingredients

– Serves 4–6.
– ½ small cucumber.
– ¼ fresh pineapple.
– 1 firm unripe mango.
– 1 firm unripe papaya.
– 1 crisp, tart apple such as Granny Smith.
– 2 scallions (green onions), thinly sliced.
– ½ bunch of fresh mint, leaves torn.
– 1 cup roasted skinless peanuts, coarsely crushed.
– For the dressing.
– 2 tbsp shrimp paste.
– 3 fresh red jalapeño or serrano chilies, seeded and finely chopped.
– 2in (5cm) piece of fresh ginger, grated.
– 1 tbsp mashed tamarind pulp.
– juice of 1 lime.
– 5 tbsp boiling water.
– 2 tbsp Asian fish sauce.
– 3 tbsp sugar.

Instructions

Step 1: First wrap the shrimp paste for the dressing in a small piece of aluminum foil. Bake in a preheated 350°F (180°C) oven for 10 minutes until it becomes nuttier and drier, and aromatic rather than pungent.
Step 2:  To make the dressing, grind the chilies and ginger using a pestle and mortar. Mix with the roasted shrimp paste and mash into a pulp. Add the mashed tamarind, lime juice, water, fish sauce, and sugar.
Step 3:  To make the salad, cut each fruit differently to ensure different textures and uneven pieces. Roll-cut the cucumber by cutting a chunk on a diagonal about 1½in (3.5cm) long. Roll the cucumber 90 degrees, then cut another diagonal chunk. Continue cutting and rolling in this fashion, so that you have irregular diagonal chunks. Peel the pineapple, mango, and papaya. Dice the pineapple, cut wedges of mango and apple, and shred the papaya into ribbons using a vegetable peeler. Put in a large serving bowl, and add the scallions and mint. Toss gently to mix. Add half the peanuts and mix again. 
Step 4: Pour the dressing over the fruit and toss well. Serve in individual bowls, garnished with the remaining peanuts and mint leaves.

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