Guest Recipe: Shu Han Lee's Cucumber, Pineapple and Peanut Rojak with Tamarind Dressing
It’s fresh and zesty salad, with just enough heat for it to tingle on your tongue.
For this week's guest recipe, I'm super excited to introduce Shu Han Lee, a recipe wizard who knows how to turn simple ingredients into something magical. From her fabulous book 'Agak Agak', we have a delightful Cucumber, Pineapple, and Peanut Rojak with Tamarind Dressing. This dish is Shu Han’s playful twist on the classic Singaporean rojak, and trust me, it's a flavour explosion you don’t want to miss!
For more of Shu’s recipes, be sure to give her a follow on Instagram.
PINEAPPLE AND PEANUT ROJAK WITH TAMARIND DRESSING
{v,pb,gf*}
SERVES: 3-4
THE INGREDIENTS
For the salad
1 large cucumber
250 g (9 oz) pineapple, peeled,
seeds and eyes removed
1⁄2 small red onion, very finely chopped
50 g (13⁄4 oz) freshly roasted
peanuts crushed
handful of mint leaves,
roughly chopped
For the dressing
4 tbsp tamarind paste
4 tbsp lime juice
2 tbsp light brown sugar
3⁄4 tsp fine sea salt
1 bird’s eye chilli, finely chopped
THE METHOD
Combine the ingredients for the dressing, stirring to dissolve the sugar and salt.
Quarter the cucumber lengthwise, cut off the seedy middle, then cut into 1 cm (1⁄2 in) pieces. Cut the pineapple into similar-sized pieces.
Mix the cucumber, pineapple and red onion together with the dressing. Set aside for 5 minutes.
When ready to serve, add the peanuts and mint and toss to combine.
Abbreviations:
v- Vegetarian, pb - Plant based, gf - Gluten Free, nf - Nut free, df - Dairy free.
Extracted from Agak Agak, by Shu Han Lee (Hardie Grant Books £26). Photography by Ola O. Smit.
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