GADO-GADO SALAD
PREP TIME: 20 MINS
COOKING TIME: 20 MINS
SERVES: 4-6
INGREDIENTS
400g Baby Spud Lite potatoes, halved and quartered
Spray olive oil
4 extra-large free-range eggs
150g green beans, trimmed
4 fried tofu puffs, quartered
¼ Chinese cabbage, shredded
1 cup (100g) bean sprouts
1 Lebanese cucumber, deseeded and sliced
1 large carrot, shredded
½ bunch coriander, stems removed
¼ cup fried shallots
¼ cup chopped roasted nuts,
6 prawn crackers
Spicy peanut dressing
2 teaspoons peanut oil
1 pink shallot, finely chopped
1 long red chilli, deseeded and chopped
2 cloves garlic, chopped
½ cup crunchy natural peanut butter
½ cup coconut milk
Juice of a lime
2 teaspoons fish sauce
2 tablespoons Kecap manis
1 kaffir lime leaf, finally chopped
1 tablespoon chopped roasted peanuts
METHOD
1. Preheat an air fryer to 200°C.
2. Place potatoes in air fryer basket and spray with olive oil. Cook potatoes for 20 minutes or until golden.
3. Meanwhile to cook eggs, place eggs in small saucepan covered in cold water over a medium heat and slowly bring to the boil. Cook for 5 minutes, adding beans for final minute of cooking. Drain and refresh under cold water.
4. For the dressing, heat oil in a wok over a medium heat. Add shallots, chilli and garlic and cook for 2-3 minutes. Add peanut butter, coconut milk, lime juice, fish sauce, kacap manis, lime leaf and ½ cup water, stirring until well combined. Cook for 5 minutes and check seasoning. To balance dressing, adjust with lime juice, fish sauce or a little brown sugar.
To serve salad, place deconstructed salad ingredients on a platter with dressing in a bowl, so everything can me mixed together at the table.
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