Indonesian-style gado gado

Ingredients 17
Servings 1


Serving Change
  • 225
    roasted unsalted peanuts, finely chopped
  • 30
    light soya sauce
  • 5
    crushed dried chillies
  • 2
    cloves garlic, crushed
  • 400
    coconut milk
  • 60
    light brown sugar
  • 125
    fresh green beans, trimmed
  • 175
    carrots, peeled and cut into thick julienne strips
  • seasoning
  • 1
    cos lettuce, shredded
  • 4
    stalks celery, roughly chopped
  • 1
    cucumber, halved lengthways, sliced
  • 12
    radishes, halved
  • 1
    bunch spring onions, shredded
  • 175
    bean sprouts
  • 1
    small bunch parsley, finely chopped
  • shrimp chips as accompaniment


Place the first six ingredients in a saucepan and simmer for 10- 15 minutes, stirring until thickened. Keep warm over a low heat. Blanche the green beans and the carrots in boiling, salted water for 2-3 minutes. Plunge into cold water and drain. Toss together the beans, carrots and other salad vegetables. Stir in the parsley. Arrange the vegetables on serving plates and spoon over some of the peanut sauce. Serve the remaining sauce and shrimp chips in bowls on the side. Serves 6.

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