Indonesian Gado Gado Salad with Soy Ginger Cured Egg and Prawn Toast

Ingredients

• Spicy Peanut Dressing:

• 75 grams (3 ounces) creamy peanut butter

• 50 millilitres (2 fluid ounce) rice vinegar

• 2 tablespoons light brown sugar

• 2 tablespoons fish sauce

• 1 tablespoon lime juice

• 1/2 teaspoon Chilli Flakes

• 1/2 tablespoon Garlic Granules

• 2:;

• Prawn Toast:

• 125 grams (5 ounces) cooked prawns, finely chopped

• 3 egg whites, separated and divided

• 1 tablespoon Garlic Granules

• 1/2 tablespoon Ground Ginger

• 1/2 tablespoon Chilli Flakes

• 1 tablespoon Coriander Leaf

• 1 spring onion, finely chopped

• 6 slices very thin white bread, crusts removed

• 2 Soy Ginger Cured Egg Yolks* (see Cooking Tip for recipe link)

• 1 tablespoon water

• 125 grams (5 ounces) panko bread crumbs

• 3:;

• Gado Gado Salad:

• 100 grams mixed lettuce leaves

• 1 carrot, thinly sliced

• 100 grams (4 ounces) green beans, trimmed and cooked

• 125 grams (5 ounces) cherry or teardrop tomatoes, halved

• 1/4 cucumber, sliced

• 1 red pepper, sliced

• 100 grams (4 ounces) shredded napa cabbage

• 50 grams (2 ounces) inter radish sprouts or other leafy sprout, such as alfalfa, broccoli or lentil sprouts

• 6 Soy Ginger Cured Egg Yolks* (see Cooking Tip for recipe link)