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Australian Gourmet Traveller recipe for Rojak.

By Alice Storey & Emma Knowles
  • 25 mins preparation plus cooling
  • Serves 6
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This salad is a take on the Malaysian street snack.


  • 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
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


  • 1
    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).
  • 2
    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.