Pound the chillies and belacan in mortar and pestle until it becomes a fine paste. Put that paste and tamarind juice in a saucepan and cook over low heat. Add the sugar and dark soya sauce and cook until the sugar dissolves and sauce is thick. Set aside and let cool.
Cut the vegetables and fruits into small wedges and put into a large mixing bowl. Add the black shrimp paste and rojak sauce and mix well.
To serve, garnish the top of the rojak with slightly crushed prawn crisp, chopped peanuts and sesame seeds.