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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.

SnacksUnder 400 kcalUnder 30 min
25 min20 prep · 5 cookEasy289 kcalper serving
Rojak

Instructions

  1. 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.
  2. Crush 15 g of roasted peanuts in a mortar to a coarse rubble, some pieces still whole, and set aside.
  3. 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.

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Per serving

289kcal
6gprotein
54gcarbs
8gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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