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Gado Gado

1/2 medium lettuce
2 large cooked potatoes, sliced 1/4 inch thick
1 1/2 cups cooked green beans, sliced
1 1/2 cups shredded cabbage, blanched
1 1/2 cups fresh bean sprouts, blanched
3 tomatoes, sliced
4 hard boiled eggs, sliced
1 medium onion, cut into rings
2 green onions (scallions), chopped
1 fresh green chilie seeded and shredded
fresh coriander
fresh basil
fresh mint
fresh Italian parsley
2 teaspoons vegetable oil
1 egg, beaten
1/4 teaspoon salt
pineapple chunks
Shrimp crisps

3 tsp thick soy sauce
1 teaspoon lemon juice
4 tablespoons crunchy peanut butter
chili sauce to taste (or chili powder)
1/2 teaspoon salt
2 teaspoons sugar
3/4 cup (6 fl oz) coconut milk
2-3 tablespoons vegetable oil

Line a salad bowl with the lettuce leaves and arrange the potato,
beans, cabbage and bean sprouts on top. Surround with alternate
slices of tomato and hard boiled egg and arrange onion rings,
chopped green onion if used and shredded chilli on top. Add the
fresh herbs.

Heat an omelette pan and add vegetable oil, then spread over and
wipe out. Beat the egg with the salt and pour into pan, spreading
thinly across the bottom. Cook until firm then remove and leave to
cool. Cut into thin shreds and pile in the centre of the salad.
Decorate with pineapple chunks and shrimp crisps.

Mix the sauce ingredients in a small saucepan and bring to the
boil. Leave to cool. Serve separately to pour over the salad at
the table.


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