Indonesian-style gado gado

Ideas
6 servings
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Pulses

By Food24 November 03 2009
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Ingredients (17)

225.00 g peanuts — unsalted, roasted, finely chopped
30.00 ml soy sauce — light
5.00 ml dried chillies — crushed
2.00 garlic — cloves, crushed
400.00 ml coconut milk
60.00 ml brown sugar
125.00 g green beans — trimmed
175.00 g carrots — peeled, julienned
seasoning
1.00 lettuce — cos, shredded
4.00 celery — roughly chopped
1.00 cucumber — halved, sliced
12.00 radishes — halved
1.00 spring onions — shredded
175.00 g mixed bean sprouts
1.00 fresh parsley — small bunch, chopped
shrimp chips — (as accompaniment)
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Method:

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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