Gado-Gado

• 100g small salad potatoes
• ½ cucumber, thinly sliced
• 1 baby gem lettuce
• 50g boiled French beans
• 1 large tomato, cut into 8 pieces
• 2 boiled egg, halved
• 1/2 red onion, thinly sliced
• 2-3 radishes, thinly sliced

Peanut sauce

• 200g raw peanuts
• 2 cloves of garlic
• 2 Thai shallots
• 2 red birds eye chilli
• 1 tbsp tamarind juice
• 25g of palm sugar
• 1 tsp shrimp paste
• 6 kaffir lime leaves
• 5 tbsp sweet soya sauce (kecap manis)
• 200ml coconut milk
• 300ml of water
• Salt to taste

Garnish

• 2 tbsp fried shallots
• 1 Spring onion, sliced

PREPARATION

• Add the garlic, chillies, shallots, palm sugar and shrimp paste to a pestle and mortar and bash the ingredients to form a smooth paste. Add the peanuts to the mortar and break down into a paste. It will appear quite dry, so add a little bit of water to break the peanuts down into a creamy consistency with some crunchy bits of peanut left.

COOKING

• In a frying pan on a medium heat, add the peanut paste along with the tamarind juice and coconut milk, stir to combine then add the water. Add the kaffir lime leaves and simmer for 40-60 minutes or until reduced, but not too thick that it sticks to the pan. Taste for seasoning, if it's too sweet add some salt.

• Once the sauce has thickened, place into a bowl and leave to cool.

• Assemble the salad with some pre cooked vegetables (potatoes and green beans) along with the sliced radishes, red onion, cucumber, tomato, boiled egg and gem lettuce.

• Generously pour the cooled sauce over the salad, garnish with fried shallots, sliced spring onions and serve.