Gado-gado
| Serves: | 8 |
| Cooking Time: | 10 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 200 g French green beans
- 4 large carrots, peeled and finely chopped
- 150 g mangetout, blanched
- 50 g fresh peas
- 150 g baby corn
- 1/2 medium head green cabbage, cored and finely sliced
- 4 hard-boiled eggs, quartered
- 4 x 120 g pack mung-bean sprouts
- 200 g roasted peanuts
- 2 garlic cloves, finely chopped
- 1 green chilli, chopped (optional)
- 2 tbsp Shrimp paste
- 3 Tbsp sunflower oil
- 1 400ml tin coconut cream
- 1/2 cup crunchy peanut butter
- 5 tbls Ketjap manis or thick sweet soy sauce
- 1 tsp chilli paste
- 50 g peanuts, chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To make the satay sauce:
- Fry the garlic, chilli, and shrimp paste in oil. Add the coconut cream, peanut butter, ketjap manis or soy sauce, sambal oelek or chilli paste and roasted peanuts.
- Heat through, but do not boil.
- To serve:
- Blanch the beans, carrot, mangetout, peas and corn. Layer the vegetables in a serving dish, starting with the cabbage.
- Top with the egg and mung-bean sprouts then drizzle over a little of the satay sauce. Sprinkle over the peanuts.
- Serve the remaining sauce separately.
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