Yusheng
30 min · 393 kcal · Lunch & dinner · Asian
Asian
Rojak
The Javanese fruit rojak — crisp unripe fruit and cucumber tossed in a pounded sauce of palm sugar, tamarind, chilli and toasted shrimp paste, finished with crushed peanuts. Sweet, sour, salty and hot in the same mouthful.
Method
- Wrap 0.25 tsp of shrimp paste in a scrap of foil and toast it in a dry frying pan over medium heat for about 1 minute a side, until it smells sharp and nutty. This raw-to-cooked change is what stops the sauce tasting fishy.
- Crush 15 g of roasted peanuts in a mortar to a coarse rubble, some pieces still whole, and set aside.
- In the same mortar pound 1 bird's eye chilli with 1 pinch of salt to a paste, add the toasted shrimp paste and 20 g of chopped palm sugar and keep pounding until the sugar has broken down and there are no grains left.
4 more steps in Feat
Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.
Open in Feat — it's freeiPhone · App StorePer serving
289kcal
6gprotein
54gcarbs
8gfat
6gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
4 more steps in the app
Open in Feat