Rujak Petis Khas Surabaya-Malang (Surabaya-Malang Style Shrimp Paste Fruit Salad), Fresh and Savory with Fermented Shrimp Paste

Name: Rujak Petis Khas Surabaya-Malang (Surabaya-Malang Style Shrimp Paste Fruit Salad), Fresh and Savory with Fermented Shrimp Paste
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: jicama; young mango; kedondong (ambarella fruit); pineapple; cucumber; long beans; fried soybean cake or fried tofu; fried peanuts; shrimp paste (petis); palm sugar; bird's eye chilies; tamarind pulp; drinking water; salt; crackers (kerupuk)

by Admin • 6 days ago

Prep

20 min

Cook

10 min

Servings

Level

Easy

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Rujak petis is a fruit and vegetable salad from East Java, tossed in a peanut sauce mixed with thick black fermented shrimp paste (petis), creating a unique savory-sweet-spicy flavor that's totally addictive. Unlike palm sugar sauce rujak or rujak cingur, rujak petis relies on the distinctive rich aroma of fermented petis combined with fried peanuts and fresh fruits like jicama, young mango, and kedondong (ambarella fruit). It's perfect as an afternoon snack or a refreshing appetizer to whet your appetite.

🧂 Ingredients

🍽️ Servings: 4

Adjust the servings and the ingredient amounts & nutrition below update automatically.

150 grams, peeled and cut into pieces jicama
100 grams, peeled and cut into pieces young mango
100 grams, peeled and cut into pieces kedondong (ambarella fruit)
100 grams, cut into pieces pineapple
1 piece, cut into pieces cucumber
5 stalks, briefly boiled, cut into 3 cm pieces long beans
2 pieces (optional, for extra filling) fried soybean cake or fried tofu
150 grams fried peanuts
3 tbsp shrimp paste (petis)
100 grams, finely shaved palm sugar
8 pieces, adjust to taste bird's eye chilies
1 tbsp, dissolved in a little water tamarind pulp
150 ml, to thin the sauce drinking water
1/2 tsp salt
to taste for topping/serving crackers (kerupuk)

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👩‍🍳 Instructions

1 Wash all the fruits and vegetables thoroughly, then peel and cut them as needed. Set aside in a large bowl.
2 Dry-roast or fry the peanuts until cooked and fragrant, then pound or blend using a mortar/blender until slightly coarse.
3 Grind the bird's eye chilies and salt until smooth, then add the crushed peanuts and mix well.
4 Add the shrimp paste (petis) and shaved palm sugar, keep grinding until all ingredients are well combined and form a thick paste.
5 Pour in the tamarind water and mix well to add a fresh sour taste that balances the richness of the shrimp paste.
6 Thin the sauce with drinking water little by little while stirring, adjusting the consistency to your liking (it shouldn't be too runny — it should stay thick enough to coat the fruit).
7 Taste the sauce and adjust the sweetness, saltiness, sourness, and spiciness to your preference.
8 Add all the cut fruits and vegetables into the bowl of sauce, and mix until everything is evenly coated with the petis sauce.
9 Serve the rujak petis on a plate, sprinkling roughly crushed crackers (kerupuk) on top.
10 Enjoy while fresh as a snack or a side to your lunch.

💡 Tips

• Choose good-quality shrimp paste (petis) with a deep black color and a distinct aroma, as this is the key to the savory flavor of rujak petis.

• Don't add too much water when thinning the sauce, so it stays thick and coats the fruit perfectly.

• For the best results, use slightly underripe fruits like young mango and kedondong so the fresh sourness really shines through.

• The rujak petis sauce can be made ahead and stored in the fridge for up to 3 days in a sealed container — just mix it with the fruit right before serving.