A fresh summer salad, crisp fruit and vegetables are tossed in a tangy-sweet dressing. Recipe by Jackie M
For a special twist on the summer salad, cut fruit and veggies a bit larger, thread onto skewers and drizzle with dressing.
3 thin-skinned cucumbers
½ fresh pineapple, peeled and cored
1 nashi pear
2 Tbsp petis udang (Malaysian wet shrimp paste / prawn paste)
2 Tbsp lemon juice, divided
2 Tbsp caster sugar
1 tsp chilli flakes
¼ tsp salt
¼ cup water
¼ cup chopped peanuts, plus extra to garnish
1 Tbsp sesame seeds, toasted
- Cut fruit and vegetables in to bite-size pieces, toss with 1 Tbsp of the lemon juice.
- Combine dressing ingredients in a saucepan and simmer until sugar is dissolved.
- Toss 2 – 3 Tbsp cooled dressing through vegetable mixture and stir through peanuts. Store remaining dressing in refrigerator.
- Garnish with extra peanuts and sesame seeds before serving.
Note: Traditionally jicama (yam bean) is used instead of nashi pear, the pears however are a great substitute if jicama is not available.
Malaysian wet shrimp paste is a thick, treacly product that comes in a plastic jar; not to be confused with the hard, dark brown blocks or granules called belacan.