Gado gado salad
( SERVES 4 )
Photo by Annabel Langbein media
Use store-bought peanut butter or make your own by blending roasted peanuts with oil and a little salt. You can buy shrimp crackers at the supermarket and Asian supply stores, either ready-made or to deep-fry at home yourself.
|3 small||Waxy potatoes|
|1 tsp||Ground ginger|
|200 g||Green beans, trimmed|
|250 g||Tofu, or tempeh, cut into strips|
|1 Tbsp||Neutral oil|
|½||Telegraph cucumber, peeled if desired|
|3 small||Tomatoes, quartered (optional)|
|1 handful||Mung bean sprouts, and prepared shrimp crackers, to serve (optional)|
For the speedy peanut sauce
- To make the peanut sauce, place boiling water and peanut butter in a mixing bowl and stir until smooth. Stir in remaining ingredients.
- To make the salad, cut potatoes into wedges and place in a pot with salt, turmeric and ground ginger. Cover with water, simmer until tender, then drain and cool.
- Boil the eggs. Place the wedge of cabbage and the green beans in a bowl and cover with boiling water. Stand for 1 minute, then refresh in cold water, drain and cool. Peel hard-boiled eggs and cut into quarters lengthwise.
- Fry tofu or tempeh in a little neutral oil until golden. Cut carrot and cucumber into thick batons. Arrange everything on a serving platter with quartered tomatoes, mung bean sprouts and prepared shrimp crackers (if using). To serve, place sauce in a bowl in the centre of the serving plate.