Rojak (Singaporean Jicama and Pineapple Salad)

I think of this as a savory fruit salad. Something completely different and a great foil to heavier foods or a boring Sunday afternoon.

Rojak (Jicama and Pineapple Salad)

Adapted from Cradle of Flavor by James Oseland

For the Dressing
1 tablespoon shrimp paste
¼ cup tamarind water (combine 1/4 cup hot water with 1 tablespoon tamarind pulp, let rest for at least 10 minutes, squeeze pulp and strain)
2 fresh Thai chiles coarsely chopped
3 tablespoons palm sugar, thinly sliced (or dark brown sugar)
3 tablespoons Indonesian sweet soy sauce

For the Salad
1 small jicama, peeled
½ medium-sized green mango
¼ small unripe papaya
1/3 pineapple
2 small Kirby or Persian cucumbers
1 unripe guava (optional)

 For the Topping
½ cup unsalted skinned roasted peanuts

1. Place all dressing ingredients in small food processor and blend into a smooth paste/ dressing. Add additional water a little at a time to make a smoother consistency if needed.  
2. Cut jicama, mango, papaya, pineapple,  and cucumber in small spears or but size pieces.
3. Add all fruits and veggies to a large bowl and mix to distribute. Add ¾ of the dressing, mix and taste. Add additional dressing and salt as needed.
4. Transfer to a serving dish and sprinkle peanuts on top. Serve right away.