Ingredients
Serves: 8
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For the sauce
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Directions
Prep:20min › Cook:10min › Ready in:30min
- Pound the chillies and belacan in mortar and pestle until it becomes a fine paste. Put that paste and tamarind juice in a saucepan and cook over low heat. Add the sugar and dark soya sauce and cook until the sugar dissolves and sauce is thick. Set aside and let cool.
- Cut the vegetables and fruits into small wedges and put into a large mixing bowl. Add the black shrimp paste and rojak sauce and mix well.
- To serve, garnish the top of the rojak with slightly crushed prawn crisp, chopped peanuts and sesame seeds.