Gado Gado with Crispy Fried Potatoes
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Gado Gado with Crispy Fried Potatoes
Recipe by Courtney Roulston
Ingredients
4 x medium potatoes, skin on, diced into 1.5cm squares
500ml oil for frying
200g green beans, trimmed
4 x Coles free range eggs
2 cups white cabbage, finely sliced
2 x large vine-ripened tomatoes, cut into wedges
2 lebanese cucumber, sliced
150g bean sprouts
¼ bunch coriander, leaves picked
2 tbsp asian fried shallots to serve
Deep sided Raco pan
spicy peanut sauce
1 large red chili, sliced, plus extra to serve
1 cup salted roasted peanuts
2 tbsp brown sugar
2 tbsp fish sauce
1 tbsp fresh lime juice
1 tbsp tamarind puree
1/3 cup hot water
small Raco pot
Method
For the spicy peanut sauce, process the chili, peanuts and sugar to a coarse paste in a small food processor or blender. Add in the fish sauce, lime juice and tamarind. Blend, adding in the water in small amounts until you have a smooth sauce the same consistency as mayonnaise. Add a little extra warm water If the sauce is too thick, or place into a pot over a medium heat and cook, stirring for 3-4 minutes if you have added too much water and it is too thin. Set aside.
Blanch the green beans in a pot of salted boiling water for 2 minutes. Remove the beans with tongs and set aside. In the same pot of boiling water, cook the eggs for 7 minutes, or until cooked to your liking. Remove the eggs and place into a bowl of chilled water. Peel once cool enough to handle and slice.
Heat the oil in a deep-sided frying pan over a medium heat. When the oil reaches 170 degrees, carefully slide in the potatoes and cook for 6-8 minutes, or until potatoes are cooked through and golden. Remove from the oil and drain on kitchen paper.
To serve, place the cabbage, tomatoes, cucumber, bean sprouts, green beans, eggs and fried potatoes onto a large serving platter. Pour over the peanut dressing and garnish with coriander, Asian fried shallots and extra sliced red chili.
