Chinese Rojak

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1. 1Step 1: Roast peanuts in 180ºC oven till lightly brown. Remove peanuts from oven. Allow to cool down. Remove peel. Grind coarsely.
2. 2Step 2: Add 3 tbsp hot water to tamarind paste. Mix thoroughly. Drain and discard seeds.
3. 3Step 3: Thoroughly mix tamarind water, prawn paste, lime peel, torch ginger bud, sugar, chilli powder till sugar melts. Add all ground peanuts except for 2 tbsp. Stir till evenly mixed. You should have 1 cup of sticky sauce that's as thick as peanut butter. Taste and if necessary add more sugar or chilli powder. Refrigerate till ready to use, covered tightly. Sauce may be stored for up to 1 month.
4. 4Step 4: Just before serving, toast youtiao and tau pok in 180ºC oven till crisp. Cut bite-size.
5. 5Step 5: Place veggies and fruits in a big bowl. Add three-quarters of rojak sauce. Toss thoroughly. Add more sauce if necessary. Add youtiao and tau pok. Toss again. Plate and sprinkle with remaining peanuts. Serve immediately.