Singapore Rojak
A wild eclectic fruit and vegetable salad tossed in a pungent, sweet, sticky shrimp paste sauce. The name literally means 'mixed'.
Ingredients
- 1 Cucumber (chunks)
- 1 Pineapple (chunks)
- 1 Bangkuang / Jicama (chunks)
- 1 Green Mango (optional)
- 2 You Tiao (toasted until crispy and cut)
- Handful of Tau Pok (toasted)
- Sauce: 3 tbsp Hay Ko (Shrimp Paste), 1 tbsp Sugar, 1 tsp Tamarind paste, Chilli paste, Ground Peanuts, Ginger flower (minced)
Instructions
Toast
Toast the You Tiao and Tau Pok in an oven or toaster until very crispy. This is crucial as they absorb the sauce.
Make Sauce
In a large mixing bowl, combine the sticky shrimp paste (hay ko), sugar, tamarind, and chilli. Stir vigorously until the sugar dissolves and the sauce becomes a smooth, velvety black goop.
Toss
Add the fruits and vegetables to the bowl. Toss well to coat. Add the crispy You Tiao and Tau Pok last to keep them crunchy.
Garnish
Sprinkle generously with ground peanuts and minced ginger flower (bunga kantan) for that floral fragrance.
Chef's Note
"There is no substitute for high-quality shrimp paste (hay ko). It should be thick, molasses-like, and smell pungent. If it's watery, the rojak will fail."
