Penang Rojak

Name: Penang Rojak (Rojak Pulau Pinang)
Cuisine: Malaysian
Ingredients: Salt ⅓ tsp; Black prawn (shrimp) paste (hae ko) 3–4 Tbsp; White sesame seeds 1 Tbsp, toasted + more to sprinkle over; Peanuts 5 Tbsp, toasted + more for topping; Dried prawn (shrimp) paste (belacan) 1-cm (½-in), toasted; Tamarind juice 125 ml (4 fl oz / ½ cup), squeezed from 2 Tbsp of tamarind and 125 ml (4 fl oz / ½ cup) water and strained; Cucumbers 4, cut into bite-size pieces; Yam bean 1, peleed and cut into bite-size pieces; Semi-ripe papaya ½, peeled and cut into bite-size pieces; Brown sugar 3 Tbsp; Young mangoes 2, peeled and cut into bite-size pieces; Rose apples (jambu air) 4, cut into bite-size pieces

Rojak Pulau Pinang

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Young mangoes 2, peeled and cut into bite-size pieces
Rose apples (jambu air) 4, cut into bite-size pieces

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Combine ingredients for sauce in a bowl and stir well to combine.
Place all the fruit in a salad bowl. Pour sauce over and toss the fruit with the sauce thoroughly.
Sprinkle over with more peanuts and sesame seeds on top just before serving. Serve immediately after sauce has been mixed or sauce will become watery.