62min 4 ppl
24 minutes
4 people
Easy≤30 min & ≤6 steps
24 min · 5 steps
Easy: ≤30 min and ≤6 steps
240 kcalper person
Protein 6g
Carbs 35g
Fats 9g
About this dish
Crunchy pineapple, cucumber, jicama and beancurd tossed in a sticky, sweet-sour prawn paste dressing, finished with crushed peanuts for a tangy hawker salad.
Allergy Info
Soya, Peanuts, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Pineapplepeeled and cut into chunks200 g
- Cucumbercut into chunks1
- Turnipspeeled and cut into chunks150 g
- Beansproutsblanched100 g
- Lime juice1 tbsp
Plant Proteins
- Fried tofu puffshalved100 g
Tins & Jars
- Tamarind Paste1 tbsp
Dried Goods
- Palm sugar3 tbsp
- Roasted peanutscrushed60 g
Spices & Seasonings
- Dried Red Chilliesground2
Oils & Condiments
- Prawn pastehae ko2 tbsp
Utensils
- Mixing bowl
- Mortar and pestle
- Chopping board
- Sharp knife
Method
1
Whisk the prawn paste, tamarind paste, palm sugar, ground dried chillies and 3 tablespoons of water in a small bowl until the sugar dissolves into a thick, dark dressing.
Approx. 6 minutes
2
Stir the lime juice into the dressing and taste, adjusting sweetness or tartness as needed.
Approx. 2 minutes
3
In a large mixing bowl, combine the pineapple, cucumber, turnip, beansprouts and fried tofu puffs.
Approx. 8 minutes
4
Pour the dressing over the fruit and vegetables and toss thoroughly until everything is evenly coated.
Approx. 4 minutes
5
Transfer to a serving plate, scatter with crushed roasted peanuts and serve immediately while the vegetables are still crisp.
Approx. 4 minutes
