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.

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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


  1. Cut fruit and vegetables in to bite-size pieces, toss with 1 Tbsp of the lemon juice.
  2. Combine dressing ingredients in a saucepan and simmer until sugar is dissolved.
  3. Toss 2 – 3 Tbsp cooled dressing through vegetable mixture and stir through peanuts. Store remaining dressing in refrigerator.
  4. 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.