This take on the West Javanese version of gado gado, an Indonesian vegetable salad with a satay dressing, would be great served alongside grilled beef, fish or chicken.
- 1 bunch snake beans, cut into 3cm lengths
- 1 small Chinese cabbage, thinly sliced on a mandolin
- 1 telegraph cucumber, cut into julienne
- 250 gm bean sprouts
- 2 cups (firmly packed) Thai basil
- 4 red shallots, thinly sliced
Roasted peanut dressing
- 150 gm unsalted peanuts
- 5 gm (1cm piece) galangal, coarsely chopped
- 4 small red chillies, seeds removed, coarsely chopped
- 2 small garlic cloves, coarsely chopped
- 120 ml lime juice, or to taste, plus extra lime wedges to serve
- 2 tbsp brown sugar
- 2 tbsp light soy sauce
- 5 gm belacan (see note)
- 1For roasted peanut dressing, heat 1cm peanut oil in a small saucepan over high heat, add peanuts and stir frequently until golden (4-8 minutes). Drain (reserve oil separately). Pound galangal, chilli and garlic with a large pinch of salt to a smooth paste in a mortar and pestle. Add peanuts, finely crush, add lime juice, sugar, soy sauce and belacan and stir to combine. Season to taste with sea salt and lime juice, then thin with 40ml reserved oil and a little water.
- 2Preheat more peanut oil in a deep saucepan to 170C. Deep-fry prawn crackers, turning occasionally, until puffed and golden (1-2 minutes; be careful as hot oil will spit), drain on absorbent paper and set aside.
- 3Combine snake beans and remaining ingredients in a large bowl with roasted peanut dressing, toss to coat, stand to infuse (1-2 minutes), then serve with prawn crackers and lime wedges to the side.
Note Belacan, a fermented shrimp paste, is available from Asian grocers.
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