Indonesian-style gado gado

Ingredients 17
Servings 6


  • 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.

Read more on: pulses

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.