Malaysian-Indonesian fruit salad with spicy tamarind dressing (Rojak)

1. Toast the shrimp paste in a dry pan for 1-2 minutes until fragrant.

2. Cut the pineapple, cucumber and peeled green mango into bite-sized pieces.

3. Toast the peanuts and sesame seeds in a dry pan and crush the peanuts coarsely.

4. For the dressing, mix the toasted shrimp paste, chillies, tamarind paste, brown sugar, salt and lime juice in a mortar or bowl into a thick, syrupy dressing, thinning with a little water if needed.

5. Just before serving, toss the fruit and vegetables with the dressing.

6. Sprinkle with toasted peanuts and sesame seeds and serve immediately.

Tip: Its name means "mixture" in Malay – sweet, sour, hot and salty at once. In Singapore it also comes with dough fritters and tofu; experiment with seasonal fruit (green apple, guava).