Blanch the bean sprouts in boiling water for 10 seconds. Drain and set aside.

Wash the apple and cucumber, then trim off the ends. Peel the jicama and rinse with water. Set aside.

Cut the pineapple, apple, jicama, and cucumber into desired shapes and sizes. Set aside.

In a large bowl, combine shrimp paste (petis), sugar, bird’s eye chilies, and tamarind water. Mix well, then add KEWPIE Roasted Sesame Salad Dressing and stir again until evenly blended.

Add the cut fruits and vegetables into the sauce. Toss gently until well mixed, being careful not to press the fruits too hard to avoid releasing excess water. Transfer to a serving plate. Add the Chinese cruller (cakwe) and toss again.

Thinly slice the torch ginger flower and sprinkle over the salad.

Sprinkle with roasted peanuts, then drizzle lime juice on top. Serve.