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Indonesian-style salad with peanut sauce
Indonesian-style salad with peanut sauce
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Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
23 minutes
Ingredients:
  • 1 x 200ml carton coconut milk (Asia at Home brand)
  • 3 eggs, at room temperature
  • 150g green beans, topped
  • 9.20 gm peanut oil
  • 50g (about 2) eschalots (French shallots), finely chopped
  • 1/2 tsp crushed dried chillies
  • 130g (1/2 cup) crunchy peanut butter
  • 21.00 gm soy sauce
  • 1 carrot, cut into thick sticks
  • 1 small Lebanese cucumber, sliced
  • 200g red cabbage, hard core removed, finely shredded
Instructions:
  • Place the eggs in a small saucepan filled with cold water. Bring to a boil over high heat, then uncover and let boil for 8 minutes. Drain the hot water, cover the eggs with cold water, and allow them to cool for 5 minutes.
  • Place beans in a bowl of boiling water and let them sit for 3 minutes until they are tender-crisp. Drain, rinse, and then cut the beans in half.
  • Let the eggs and beans sit as you warm oil in a saucepan over low heat. Sauté eschalots for 2 minutes until soft, then add chillies and cook for 1 minute until fragrant. Take off the heat, mix in peanut butter, coconut milk, and soy sauce. Return to low heat, stir for 4 minutes until it just starts to boil. Enjoy!
  • Cut eggs into quarters. Plate beans, carrot, cucumber, and eggs. Drizzle a touch of peanut sauce over each plate. Serve with extra sauce on the side.

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