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Singapore Rojak
A vibrant and flavorful Singaporean salad featuring a medley of fresh fruits and vegetables, tossed in a sweet, tangy, and savory prawn paste dressing, often topped with crushed peanuts and sesame seeds.
ð§ ææ
- 1/2 medium Pineapple(peeled, cored, and cut into bite-sized pieces)
- 1 medium Green Mango(peeled, deseeded, and cut into bite-sized pieces)
- 1 medium Cucumber(deseeded and cut into bite-sized pieces)
- 100 g Jicama (Sengkuang)(peeled and cut into bite-sized pieces)
- 1 medium Apple(cored and cut into bite-sized pieces)
- 2 pieces Fried Dough Fritters (You Tiao)(cut into bite-sized pieces)
- 1 tbsp Shrimp Paste (Belacan)(toasted)
- 3 tbsp Sugar
- 2 tbsp Lime Juice
- 2 tbsp Water
- 1/4 cup Peanuts(roasted and crushed)
- 1 tsp Sesame Seeds(toasted)
ðšâð³ äœãæ¹
- 1
Prepare the dressing: In a small bowl, mash the toasted shrimp paste with sugar, lime juice, and water until well combined. Adjust sweetness and tanginess to your preference.
- 2
In a large bowl, combine the prepared pineapple, green mango, cucumber, jicama, apple, and fried dough fritters.
- 3
Pour the shrimp paste dressing over the fruit and vegetable mixture.
- 4
Gently toss everything together to ensure all ingredients are evenly coated with the dressing.
- 5
Transfer the rojak to a serving platter. Sprinkle generously with crushed roasted peanuts and toasted sesame seeds.
ð¡ ããã®ã³ã
- âEnsure all fruits and vegetables are fresh for the best texture and flavor.
- âToast the shrimp paste lightly before using to mellow its strong aroma.
- âAdjust the amount of sugar and lime juice in the dressing to suit your taste.
- âServe immediately for optimal crispness of the fruits and vegetables.
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- Add other fruits like guava or rose apple.
- Include blanched squid or jellyfish for a more substantial salad.
- Some recipes include a touch of hoisin sauce for added depth.