Prawn gado gado salad
Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins
This classic Indonesian dish shines with Australian Prawns. Easy, healthy and quick.
24 cooked Australian prawns, peeled, deveined, tails intact
200 g green beans, trimmed
500 g small, chat potatoes, halved
2 ½ tbsp vegetable oil
2 eggs, soft boiled (6 ½ minutes or to your preference)
2 Lebanese cucumber, sliced
¼ wombok, roughly chopped
8 baby/cherry truss tomatoes, halved
3 coriander sprigs
2 tbsp roasted peanuts, chopped
Mixed Asian herbs to serve
Coconut Satay Sauce:
150 g smooth or crunchy peanut butter
1 tbsp sambal oelek
2 tsp kecap manis
2 tbsp lime juice
1 garlic clove, crushed
2 tsp fish sauce
⅓ cup coconut cream
To make the satay:
For the satay, combine all the ingredients in a bowl and set aside. You can loosen with water if needed.
To make the salad:
Bring a medium pot of salted water to the boil. Blanche green beans for 1 minute, lift out with a slotted spoon or tongs and plunge into a bath of ice cold water. Drain and set aside.
Add potatoes to the blanching pot and cook for 10 minutes or until potatoes are cooked but still holding their shape. Drain and set aside to cool.
Arrange prawns, potatoes, and green beans in a bowl with egg, cucumber, cabbage, tomatoes and coriander leaves.
Drizzle over peanut sauce, top with chopped peanuts and serve with lime and fresh Asian herbs.