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Gado Gado (Indonesia)

Here I'm revealing once again my love for rich peanut sauce dishes! What can I say? I have to work-out alot!

Ingredients

1/2 medium lettuce
2 large cooked potatoes, sliced
1 1/2 cups cooked green beans, sliced
1 1/2 cups shredded cabbage, blanched
1 1/2 cups fresh bean sprouts, blanched
3 tomatoes, sliced
4 hard boiled eggs, sliced
1 medium onion, cut into rings
2 spring onions (scallions) chopped
1-2 fresh red chilies, seeded and shredded
fresh coriander, basil, mint or parsley
2 teaspoons vegetable oil
1 beaten egg
1 teaspoon of salt
pineapple chunks
prawn (shrimp) crisps

Peanut Sauce
1 tablespoon thick soy sauce
1 teaspoon lemon juice
4 tablespoons crunchy peanut butter
1 teaspoon chili powder
1/2 teaspoon of salt
2 teaspoons of sugar
1/2 cup of thick coconut milk
2-3 tablespoon vegetable oil

Line a salad bowl with lettuce leaves and arrange the potato, beans, drained cabbage and bean sprouts on top.Surround with alternate slices of tomato and hard boiled egg and arrange the onion rings, chopped spring onion and shredded chili on top. Add the fresh herbs.

Heat an omelet pan and add the vegetable oil, then spread over and wipe out. Beat the egg with the salt and pour into the pan, spreading thinly across the bottom. Cook until firm then remove and leave to cool. Cut into thin shreds and pile in the centre of the salad. Decorate with pineapple chunks and prawn crisps.