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http://www.lifestylefood.com.au/recipes/16035/malaysian-fruit-salad

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Malaysian Fruit Salad

Maybe, rather than a dessert, think of this more as something to be enjoyed mid-afternoon or even with some barbecued chicken.

Ingredients

  • For the rojak dressing

  • For the topping:

Method

  • 1.

    For the dressing, put the shrimp paste, chillies, tamarind pulp, lime juice and 120ml water into a mini food processor and whiz together until it is as smooth as possible.

  • 2.

    Scrape the mixture into a small saucepan and add the sugar and another 100ml water.

  • 3.

    Bring to the boil and simmer gently for 10 minutes until the sauce thickly coats the back of a wooden spoon. Pass through a sieve into a bowl and leave to cool. Don’t refrigerate as it will get too thick.

  • 4.

    For the toppings, lightly toast the sesame seeds in a dry frying pan until lightly golden. Tip into a bowl and leave to cool. Coarsely chop the peanuts.

  • 5.

    For the salad, cut the pineapple into 2cmpieces. Cut the cucumber in half lengthways and then across into 1cm-thick slices. Peel the mango and cut into similarly sized pieces.

  • 6.

    Peel the nashi pears or apples, core and cut into thin wedges.

  • 7.

    Arrange the fruit on 4 plates and drizzle over the sauce. Sprinkle with the peanuts and sesame seeds and serve.

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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Chardonnay and Pinot Noir are the best wines to pair with Malaysian Fruit Salad.

 
 

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