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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

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Rojak


This salad is a take on the Malaysian street snack.

You'll need

2 Lebanese cucumbers, seeds removed, coarsely chopped 2 jicama, julienned on a mandolin 1 green mango, julienned on a mandolin 1 green papaya, shredded on a mandolin ½ pineapple, cored, cut into thin wedges ½ cup (loosely packed) each Thai basil and coriander, coarsely torn 70 gm roasted unsalted peanuts, coarsely crushed To serve: toasted sesame seeds   Chilli and tamarind dressing 55 gm palm sugar 1 small red chilli, finely chopped ½ tbsp roasted belacan, cooled (see note) 2 tbsp tamarind concentrate (see note) 1 tbsp shrimp paste Juice of 1 lime

Method

  • 01
  • For chilli and tamarind dressing, crush palm sugar, chilli and roasted belacan in a mortar and pestle to a fine paste, add remaining ingredients and season to taste (the dressing should taste spicy, sour, salty and sweet).
  • 02
  • Combine vegetables, fruits and herbs in a bowl, drizzle dressing over, toss, scatter with peanuts and sesame seeds and serve.

Note Belacan is a shrimp paste available from Asian grocers. To roast, preheat oven to 180C, wrap belacan in foil and roast (10-15 minutes). Alternatively, because the belacan becomes very pungent during roasting, you can roast it outside on a barbecue. Tamarind concentrate is available from Asian grocers; it doesn't require soaking.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2012

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