½ cup (loosely packed) eachThai basil and coriander, coarsely torn
70 gmroasted unsalted peanuts, coarsely crushed
To serve:toasted sesame seeds
Chilli and tamarind dressing
55 gmpalm sugar
1small red chilli, finely chopped
½ tbsproasted belacan, cooled (see note)
2 tbsptamarind concentrate (see note)
1 tbspshrimp paste
Juiceof 1 lime
For chilli and tamarind dressing, crush palm sugar, chilli and roasted belacan in a mortar and pestle to a fine paste, add remaining ingredients and season to taste (the dressing should taste spicy, sour, salty and sweet).
Combine vegetables, fruits and herbs in a bowl, drizzle dressing over, toss, scatter with peanuts and sesame seeds and serve.
Note Belacan is a shrimp paste available from
Asian grocers. To roast, preheat oven to 180C, wrap belacan in foil
and roast (10-15 minutes). Alternatively, because the belacan
becomes very pungent during roasting, you can roast it outside on a
barbecue. Tamarind concentrate is available from Asian grocers; it
doesn't require soaking.