Rojak (Fruit and Vegetable Salad in Spicy Shrimp Paste Dressing)
The Quirky Foodster Team
Ingredients
- Jicama (yam bean), peeled and cubed — 200 g (1 1/2 cups)
- Medium Cucumber, cubed — 1
- Pineapple, cubed — 200 g (1 1/2 cups)
- Small Green mango, julienned — 1
- Bean sprouts, blanched — 100 g (1 1/3 cups)
- Fried tofu (tau pok), cubed — 100 g (3.5 oz)
- Fried dough fritters (yu char kway), sliced, optional — 1 piece
- Shrimp paste (hei ko / prawn paste sauce) — 45 g (3 tbsp)
- Tamarind pulp, soaked in 30 ml water, strained — 15 g (1 tbsp)
- Palm sugar or brown sugar — 30 g (2 tbsp)
- Fresh chili, chopped, or chili paste — to taste
- Roasted peanuts, crushed — 60 g (1/2 cup)
- Lime juice — 10 ml (2 tsp)
Method
- In a small saucepan, combine the shrimp paste, tamarind liquid, palm sugar and chili, and warm gently over low heat for 3–4 minutes, stirring, until well blended into a thick, glossy sauce. Remove from heat and stir in the lime juice.
- In a large bowl, combine the jicama, cucumber, pineapple, green mango, bean sprouts, fried tofu and fried dough fritters, if using.
- Pour the sauce over the mixed fruit and vegetables, and toss thoroughly to coat everything evenly.
- Transfer to a serving plate, sprinkle generously with crushed peanuts, and serve immediately.
Introduction: A vibrant mix of fresh fruit, crunchy vegetables and fried dough, all tossed in a thick, tangy-sweet-spicy shrimp paste dressing topped with crushed peanuts.
Cultural Background: Rojak, meaning ‘mixture’ in Malay, mirrors Malaysia’s multicultural makeup by bringing together disparate ingredients into one harmonious dish. It is a beloved market and hawker-stall snack across all communities, prized for its playful contrast of sweet, sour, spicy and savoury flavours in a single bite.
Tips: Cut all ingredients to a similar size so each spoonful has a good mix of textures and flavours. Toss the salad just before serving, as the dressing will draw out moisture from the fruit and vegetables over time. Adjust the tamarind and sugar to balance sourness and sweetness according to taste — rojak sauce should be boldly flavoured.
Variations: Add slices of firm guava or starfruit for extra crunch and tartness. Include boiled cuttlefish for a more substantial, protein-rich version. Reduce the chili for a milder version suitable for those sensitive to spice.
Storage: Best eaten immediately; if needed, store the dressing separately in the refrigerator for up to a week, and prepare the fruit and vegetables fresh just before serving.
Reheating: This is a cold salad and is not intended to be reheated.
Nutrition: Approx. per serving: 260 kcal, 8 g protein, 32 g carbohydrate, 12 g fat, 5 g fibre.
FAQs:
Q: What is shrimp paste sauce made from?
A: It is a thick, fermented sauce made from prawn or shrimp paste, giving rojak its distinctive savoury depth; it is sold ready-made at most Asian grocery stores.
Q: Can I make this vegetarian?
A: A vegetarian version can be made using a fermented soybean paste instead of shrimp paste, though the flavour will differ from the traditional version.
Q: How long can the fruit sit in the dressing before serving?
A: Ideally, toss and serve within 15–20 minutes, as the fruit softens and releases liquid the longer it sits.
- Jicama (yam bean), peeled and cubed — 200 g (1 1/2 cups)
- Medium Cucumber, cubed — 1
- Pineapple, cubed — 200 g (1 1/2 cups)
- Small Green mango, julienned — 1
- Bean sprouts, blanched — 100 g (1 1/3 cups)
- Fried tofu (tau pok), cubed — 100 g (3.5 oz)
- Fried dough fritters (yu char kway), sliced, optional — 1 piece
- Shrimp paste (hei ko / prawn paste sauce) — 45 g (3 tbsp)
- Tamarind pulp, soaked in 30 ml water, strained — 15 g (1 tbsp)
- Palm sugar or brown sugar — 30 g (2 tbsp)
- Fresh chili, chopped, or chili paste — to taste
- Roasted peanuts, crushed — 60 g (1/2 cup)
- Lime juice — 10 ml (2 tsp)
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