Penang Rojak

    30 mins

    This mouth-watering fruit and vegetable salad combines the flavours of sweet, salty, sour and spicy. Usually found at hawker stalls, it's great for snacking.


    Kuala Lumpur, Malaysia
    28 people made this

    Serves: 8 

    • 1 medium cucumber
    • 2 small young green mangoes, peeled
    • 1/2 medium pineapple, skinned
    • 1 large yam bean (sengkuang/jicama), peeled
    • 3 teaspoons black shrimp paste
    • Prawn crisps ( see recipe)
    • 150g roasted peanuts, chopped coarsely
    • 1 tablespoon toasted sesame seeds
    • For the sauce
    • 15 dried chillies, soaked and deseeded
    • 2.5 cm belacan, toasted
    • 1/2 cup (125 ml) tamarind juice
    • 120g caster sugar
    • 1 teaspoon (5 ml) dark soya sauce

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. To serve, garnish the top of the rojak with slightly crushed prawn crisp, chopped peanuts and sesame seeds.

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    Where is the prawn crisp recipe?? It said see recipe but I couldn't find it in this page....  -  20 Mar 2011