1 pineapple, cut into 1-inch cubes
1 cucumber, sliced into 1/4-inch slices
1 to 2 green mangoes, peeled and cut into 1/2-inch cubes
1 jicama, peeled and julienned
3 cups bean sprouts
3 starfruit, cut into 1/8-inch slices
2/3 cup peanuts, chopped
2 crispy Chinese crullers (yu char kway - looks like a skinny bread stick), cut into 1/2-inch slices
Sauce
1/4 cup dried crushed chilies
2 tbsp vegetable oil
3 tbsp tamarind, soaked in 6 tbsp boiling water
2 tsp shrimp paste (petit udang)
1/2 cup jaggery (palm or brown sugar)
1/2 cup lime juice
2 tsp salt
Preheat oven to 400.
Combine fruits and vegetables in a large mixing bowl.
Place crullers on a baking sheet and back in oven for 10 minutes or until crispy.
In a small saute pan, heat oil and stir-fry the dried chilies over medium-high heat for 2 minutes. Remove from heat and pour into a small mixing bowl.
Strain the tamarind well and pour liquid in the same bowl as the chilies. Add the shrimp paste, jaggery, lime juice and salt and stir well to combine.
Pour sauce over fruits and vegetables and toss to mix. Add the sliced crullers and mix together.
Serve in small bowls garnished with chopped peanuts.