Level
easy
Cooking
10 min
Preparation
10 min
Ingredients
Servings
4
| Prep | |
Jicama blanch 1 minute | 1 stick |
Cucumber seeds removed | 1 stick |
Pineapple may need more | 1⁄2 |
Youtiao | 2 sticks |
Bean Sprouts | 100 g |
| Main | |
Peanuts roasted and coarsely ground | 150 g |
Lime halved | 1 |
Hae Ko | 1⁄4 cup |
Coconut Sugar optional | 2 tbsp |
Tamarind Paste | 3 tbsp |
Torch Ginger Bud finely chopped | 1 piece |
Chilli Powder optional | 1 tsp |
Water | 1 tbsp |
How to cook
Prepare ingredients
- Peel the jimaca and pineapple.
- Cut the jimaca, cucumber, pineapple and you tiao into bite size pieces.
Start mixing
- Add the hae ko, tamarind paste, water, coconut sugar and chilli powder (if using) into a large mixing bowl.
- Add the torch ginger. Stir until well combined. Squeeze the lime juice and add the lime to the bowl.
- Stir to mix.
Assemble and serve
- Add the jimaca, cucumber and pineapple. Toss until well-coated. Add the you tiao and bean sprouts.
- Toss well. Stir in half the peanuts. Transfer onto a serving dish and sprinkle on the remaining peanuts.
- Serve immediately.
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