Easy Rojak Recipe
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Easy Rojak Recipe
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 18minutes |
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Ingredients
- 8tbsp sugar
- 1tsp Salt
- 1tbsp lime zest1 whole lime
- 2tbsp chilli prawnTean’s Gourmet
- 1tsp shrimp pasteAlso known as belacan
- 4tbsp tamarind paste
- 6tbsp roasted peanutschopped coarsely
- 1/2cup lime juice1 whole lime
- 2 1/4cup pineapplessliced or chunks
- 180g cucumberssliced
- 200g jicamapeeled and sliced
- 160g tofu puffsFried tofu is a good substitute
- 227g cuttlefish ballsthawed if frozen
Recipe Notes
- In a 375F oven, toast tofu puffs until crispy for 10 minutes. Set aside. Cut the tofu puffs in half using scissors.
- Slice cucumbers.
- Peel jicama and cut into slices. Thick or thin is your preference. Thick for some crunchiness; thin for melt in your mouth texture.
- In a large bowl, add sugar, salt, crispy prawn chilli, sauteed shrimp paste, tamarind paste, lime zest and lime juice and stir.
- Roughly chop some peanuts. Add 4 tbsp of roasted peanuts into the sauce.
- When the frozen cuttlefish balls have thawed, pan fry until golden for 8 to 10 minutes.
- Add the cuttlefish balls to the sauce. If using canned pineapple, drain the juice. (Save the juice for making a smoothie later) Add cucumbers, jicama, pineapple to the bowl. Use a wooden spoon to stir well.
- Just before serving, add the toasted tofu puffs. Mix well until sauce coats the ingredients.
- Add another 2 tbsp chopped peanuts (or more as you like) as toppings.