Rojak Buah (Malaysian Fruit Salad with Shrimp Paste Dressing)

A tangy and flavorful Malaysian fruit salad with a distinctive shrimp paste dressing. Made nut-free and easily adapted to be gluten-free.

25m4 servings

Contains soyContains shellfishNUTS-free

350 cal|8g protein|50g carbs|12g fat|6g fiber

Ingredients

1 Cucumber
1 cup Pineapple
1 Green Mango
1 cup Jicama (Sengkuang)
1 cup Rose Apple (Jambu Air)
1/2 block Tofu (Fried)
1 tbsp Dried Shrimp Paste (Belacan)
2 tbsp Palm Sugar
1 tbsp Tamarind Paste
1 tbsp Lime Juice
2 tbsp Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Place the 1 tbsp Dried Shrimp Paste (Belacan) in a small, dry frying pan over medium heat (176.7°C / 175°C). Toast for 1-2 minutes, or until it smells fragrant. Remove from heat and let it cool completely.
2In a medium bowl, combine the cooled, toasted 1 tbsp Dried Shrimp Paste (Belacan) with the 2 tbsp Palm Sugar, 1 tbsp Tamarind Paste, 1 tbsp Lime Juice, and 2 tbsp Water. Whisk vigorously until the sugar is dissolved and the dressing is smooth and well combined.
3Prepare the fruits and tofu: Cut the 1 Cucumber into 1.27 cm thick half-moons. Cut the 1 cup Pineapple into 2.54 cm chunks. Peel and cut the 1 Green Mango into 2.54 cm chunks. Cut the 1 cup Jicama (Sengkuang) into 2.54 cm chunks. Trim the ends and cut the 1 cup Rose Apple (Jambu Air) into halves or quarters, depending on size. Cut the 1/2 block Tofu (Fried) into 2.54 cm cubes.
4Combine all the prepared ingredients in a large serving bowl: add the cut 1 Cucumber, 1 cup Pineapple, 1 Green Mango, 1 cup Jicama (Sengkuang), 1 cup Rose Apple (Jambu Air), and 1/2 block Tofu (Fried).
5Pour the prepared dressing over the fruit and tofu mixture in the large serving bowl. Gently toss everything together using two spoons or your hands, ensuring all pieces are lightly coated with the dressing.
6Serve the Rojak Buah immediately.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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