Ingredients

• 2 Tbsp tamarind pulp
• 1–2 tsp crushed red chili (small or long chillies depending on desired heat)
• 1 Tbsp shrimp paste from a block (belachan), roasted in foil for about 20 minutes
• 2 Tbsp shrimp paste from a jar
• 2–3 Tbsp grated palm sugar
• Juice of ½ lemon
• 2 large fried tofu puffs
• handful of peeled, sliced mango
• handful of peeled, sliced pineapple
• handful of peeled, sliced jicama
• handful of sliced cucumber
• ½ cup roughly crushed roasted peanuts

Method

Step 1

Toss to combine.

Recipe courtesy of Mohan Kulasingam.