Dumpling Gado Gado Salad
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Dumpling Gado Gado Salad
Recipe by Courtney Roulston
Serves – 4
Prep Time – 15 Minutes
Cooking Time – 15 minutes
Ingredients
1 pack Mr Chen's pork & chive dumplings (12)
100g green beans, blanched for 3 minutes
200g Chinese cabbage, chopped into chunks
2 free-range eggs, boiled for 7 minutes, peeled, sliced in half
1 Lebanese cucumber, sliced
1 carrot, shredded
2 cups bean sprouts
1 long red chilli, julienned
½ cup coriander sprigs to serve
1 tbsp Asian fried shallots
Squeaky Gate extra virgin olive oil for frying
Gado Gado Sauce
1/3 cup natural crunchy peanut butter
1 tbsp red curry paste
1 tsp sriracha chili sauce
1 clove garlic, minced
1.5 tbsp lime juice
½ cup coconut milk plus ½ cup water
Method
Place all the Gado Gado sauce ingredients into a small frying pan over medium heat. Whisk to combine then bring up to a simmer and cook, stirring occasionally for 6-8 minutes, or until thickened and combined. Taste for balance, season, then set aside and keep warm.
Place the dumplings into a frying pan with a dash of oil and 1 cup water. Bring up to the boil then cover with a lid to steam for 5-6 minutes. Once the water has been absorbed, keep cooking the dumplings for 3-4 minutes to crisp up the bottom.
Place the green beans, cabbage, carrot, cucumber, bean sprouts, dumplings, and eggs onto a serving plate.
Drizzle with the Gado Gado sauce then garnish with chili, coriander, and fried shallots.
