Gado Gado

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16 Ingredients

Number of servings

1 pinch salt
1 pinch salt
1 pinch freshly ground black pepper
4 corn cobs
350grams green beans, trimmed
550grams potatoes, unpeeled
450grams roasted peanuts
4 cloves garlic
3 fresh hot red chillies, deseeded
2teaspoons demerara sugar
1 lime, juice only
4 carrots, finely sliced
200grams beansprouts
1/2 cucumber, chopped into bite-sized pieces
6 eggs, hard-boiled, shelled, and quartered
1 handful fresh coriander, chopped

Method

Step 1 of 3

Cook the corn on the cob in a pan of boiling salted water for 6-8 minutes, or until soft. Add the green beans for the last 5 minutes of cooking. Drain, slice the corn on the cob into chunky rings, and place in a large shallow serving bowl. Meanwhile, cook the potatoes in a pan of boiling salted water for 15 minutes, or until just beginning to soften. Drain and put to one side to cool, then slice and add to the sweetcorn and beans.

Step 2 of 3

Put the peanuts, garlic, and chillies in a food processor and whiz until finely ground. Season with salt and black pepper. Add a little water and whiz again to make a paste. Add the sugar and lime juice and whiz again, adding more water, if needed - the paste should be smooth but not too runny.

Step 3 of 3

Add the carrots, beansprouts, and cucumber to the cooked vegetables, then pour over the sauce and toss together. Top with the hard-boiled eggs and coriander, and serve.