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

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

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

Prep Time
45 Minutes
Cook Time
10 Minutes
Ingredients
30
Traditionally Gado Gado is served as a beautiful medley of vegetables, hard-boiled egg, crunchy prawn crackers and peanut dressing. We’re taking ours to the next level with a trendy egg swap: umami-loaded quick cured egg yolks. Portioned out atop each plate of mixed veggies and spicy peanut dressing, these indulgent gems add runny richness to the fresh flavour profile. Puffed, golden-brown shrimp toast serves as an addictive final garnish.
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)

Key Products
Chilli Flakes

Product Information

£ 1.98/unit,29g
Garlic Granules

Product Information

£ 1.80/unit,47g
Garlic Granules

Product Information

£ 1.80/unit,47g
Ground Ginger

Product Information

£ 1.69/unit,26g
Chilli Flakes

Product Information

£ 1.98/unit,29g
Coriander Leaf

Product Information

£ 1.83/unit,7g
Cooking tip
  1. Test Kitchen Tip: Click here for Soy Ginger Cured Egg Yolks

    *Egg Safety and Handling:
    Consuming raw or undercooked eggs may increase your risk of foodborne illness. Wash hands with soap and warm water before handling eggs and at every step of egg preparation.

Instructions

  • 1 For the dressing, mix all the ingredients together in a medium bowl with a wire whisk until smooth. Cover and refrigerate until ready to serve.
  • 2 For the prawn toast, mix the prawn with one of the egg whites and the spices in a small bowl until blended. Gently stir in the Coriander and spring onion. Then spread the prawn mixture evenly among 3 slices of the bread. Top each one with a second slice of bread to make 3 sandwiches. Quarter each sandwich into 4 triangles. (Will have 12 prawn toasts.) Beat the remaining 2 egg whites with 2 Cured Egg Yolks and the water in medium bowl. Place panko in a shallow dish. Dip each triangle into egg mixture, then coat in panko. Discard any remaining egg mixture and panko. Heat 1-inch of oil in large frying pan on a medium heat. Add the breaded triangles into oil, cook 2-3 minutes, or until golden brown, turning frequently. Drain on paper towels.
  • 3 For the salad, divide all of the vegetables among 6 plates. Top each with a Cured Egg Yolk and 2 prawn toasts. Serve with the Spicy Peanut Dressing.
X