Gado gado salad recipe
 A delicious, fresh Indonesian salad made with peanut sauce, and flavoured unusually with a splash of Pedro Ximénez sherry. 2 free-range eggs4–5 small salad potatoes, quartered100g/3½oz fine green beans sesame oil, for frying100g/3½oz firm tofu, cubed 1 Little Gem lettuce, chopped100g/3½oz cucumber, sliced into batons100g/3½oz fresh beansprouts 2 free-range eggs 4–5 small salad potatoes, quartered 100g/3½oz fine green beans sesame oil, for frying 100g/3½oz firm tofu, cubed 1 Little Gem lettuce, chopped 100g/3½oz cucumber, sliced into batons 100g/3½oz fresh beansprouts 2 tbsp crunchy peanut butter1 tsp shrimp paste1 tbsp fish sauce1 tbsp soft brown sugar1 garlic clove, crushed3 tbsp Pedro Ximénez sherry½ tsp dried chilli flakes1 lime, juice only150ml/5½oz coconut milk 2 tbsp crunchy peanut butter 1 tsp shrimp paste 1 tbsp fish sauce 1 tbsp soft brown sugar 1 garlic clove, crushed 3 tbsp Pedro Ximénez sherry ½ tsp dried chilli flakes 1 lime, juice only 150ml/5½oz coconut milk 25g/1oz shop-bought crispy onions2 tbsp fresh coriander, finely chopped10 prawn crackers, crushedshop-bought red chilli sambal, to serve 25g/1oz shop-bought crispy onions 2 tbsp fresh coriander, finely chopped 10 prawn crackers, crushed shop-bought red chilli sambal, to serve Method To make the salad, bring a pan of water to the boil. Add the eggs and cook for 6–7 minutes, until soft-boiled. Carefully remove from the boiling water using a slotted spoon. Cool under cold, running water, then peel the eggs and set aside.Meanwhile, heat another pan with boiling, salted water and cook the potatoes until tender (about 10 minutes). Drain and leave to cool. Bring another saucepan of water to the boil and cook the beans for 2-3 minutes, or until just cooked and tender. Drain and cool in a bowl of ice cold water.Heat the sesame oil in a frying pan and add the tofu. Fry until lightly crisp and then remove from the pan to drain on kitchen paper. Leave to cool.To make the sauce, combine all the ingredients in a pan. Place over a low-medium heat and stir to combine, then remove from the heat. To assemble the salad, first put the lettuce in a bowl, then the potatoes, beans, cucumber, eggs, tofu and beansprouts and serve with the sauce poured over. Garnish with crispy onions, coriander, crushed prawn crackers and a bowl of red chilli sambal. To make the salad, bring a pan of water to the boil. Add the eggs and cook for 6–7 minutes, until soft-boiled. Carefully remove from the boiling water using a slotted spoon. Cool under cold, running water, then peel the eggs and set aside. To make the salad, bring a pan of water to the boil. Add the eggs and cook for 6–7 minutes, until soft-boiled. Carefully remove from the boiling water using a slotted spoon. Cool under cold, running water, then peel the eggs and set aside. Meanwhile, heat another pan with boiling, salted water and cook the potatoes until tender (about 10 minutes). Drain and leave to cool. Meanwhile, heat another pan with boiling, salted water and cook the potatoes until tender (about 10 minutes). Drain and leave to cool. Bring another saucepan of water to the boil and cook the beans for 2-3 minutes, or until just cooked and tender. Drain and cool in a bowl of ice cold water. Bring another saucepan of water to the boil and cook the beans for 2-3 minutes, or until just cooked and tender. Drain and cool in a bowl of ice cold water. Heat the sesame oil in a frying pan and add the tofu. Fry until lightly crisp and then remove from the pan to drain on kitchen paper. Leave to cool. Heat the sesame oil in a frying pan and add the tofu. Fry until lightly crisp and then remove from the pan to drain on kitchen paper. Leave to cool. To make the sauce, combine all the ingredients in a pan. Place over a low-medium heat and stir to combine, then remove from the heat. To make the sauce, combine all the ingredients in a pan. Place over a low-medium heat and stir to combine, then remove from the heat. To assemble the salad, first put the lettuce in a bowl, then the potatoes, beans, cucumber, eggs, tofu and beansprouts and serve with the sauce poured over. Garnish with crispy onions, coriander, crushed prawn crackers and a bowl of red chilli sambal. To assemble the salad, first put the lettuce in a bowl, then the potatoes, beans, cucumber, eggs, tofu and beansprouts and serve with the sauce poured over. Garnish with crispy onions, coriander, crushed prawn crackers and a bowl of red chilli sambal.