- 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 each Thai basil and coriander, coarsely torn (loosely packed)
- 70 gm roasted unsalted peanuts, coarsely crushed
- To serve: toasted sesame seeds
- 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
- 1For 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).
- 2Combine 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.
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