This Indonesian salad
recipe gets the inspiration from gado gado, revolving around a mixture of sliced, raw and crunchy vegetables with crushed peanut topping. Sliced shallots, crushed garlic, grated ginger, ground coriander, chopped peppers and sliced red chilies add an extra kick of flavor to this special occasion or dinner party's dish. Together with cooked rice noodles, pickled cucumber, omelette strips, coriander leaves and chopped roasted peanuts, this Indonesian shrimp salad makes a substantial,
appetizing, spectacular and healthy dinner party starter that is bound to impress your guests and families.
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Ingredients :
Serves 4
Preparation time : 20 minutes
Cooking time : 5 minutes
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125g (4oz) rice noodles
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65g (2½oz) cucumber, thinly sliced
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2 tablespoons rice vinegar
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2 tablespoons caster sugar
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1 egg, beaten
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oil spray
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4 shallots, sliced
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2 garlic cloves, crushed
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1 teaspoon grated fresh root ginger
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1 teaspoon ground coriander
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2 peppers, chopped
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3 red chilies, sliced
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1 tablespoon Thai fish sauce
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250g (8oz) cooked peeled prawns
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1 tablespoon soy sauce
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salt
To serve :
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Method :
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Cook the noodles according to the
instructions on the packet. Drain, rinse well and set aside.
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Pickle the cucumber in equal quantities
of rice vinegar and sugar for 5 minutes, drain and set aside.
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Mix the egg with 3 tablespoons water.
Spray a wok or large frying pan with oil and, when it is quite hot,
make a thin omelette with the egg mixture. Roll it up, leave to cool
and cut into thin strips.
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Combine the shallots, garlic, ginger and
ground coriander in a large bowl. Add the peppers, chilies, fish sauce,
prawns and noodles and mix in, using 2 spoons to lift and stir, until
they are thoroughly combined. Add the soy sauce and salt to taste.
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Transfer to a serving dish and serve with
the omelette strips, pickled cucumber, coriander leaves, peanuts and
spring onions, and with prawn crackers on the side.
Variations :
For
hot & sweet pork with rice, cook 250g (8oz) rice according to the
packet instructions, instead of the noodles. Meanwhile, stir-fry 250g
(8oz) lean boneless pork strips until cooked, then mix with the hot
rice and dressed prawns. Garnish with the omelette and pickled
cucumber, as above.
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