Ingredients
- FOR THE SAUCE:
- 1tbs fish sauce (nam pla)
- 1tbs soy sauce
- 1tbs hot sweet chilli sauce or sriracha
- 1tsp brown sugar
- Juice of 1 lime
- 100ml water
- 1 clove garlic
- 2tbs chopped coriander, plus extra to garnish
- 3tbs crunchy peanut butter
- ¼ red cabbage or Chinese cabbage, sliced and chopped
- 250g bean sprouts
- ½ cucumber, thinly sliced
- 3 eggs, hard boiled, peeled and quartered
- 1 block tofu, cubed
- 200g small potatoes, boiled (leftovers are ideal)
- 300g green beans
- TO SERVE
- Prawn crackers
1 First make the sauce. Using a stick blender or similar, blitz all of the ingredients together apart from the peanut butter until almost smooth. Add the peanut butter and give it one last quick blitz to combine, but keep the texture.
2 Blanch the bean sprouts by simmering them in a pan of boiling water for a minute, then draining them.
3 Simmer the green beans in boiling water for two minutes, then drain them. Place in a large salad bowl along with the bean sprouts, chopped cabbage and cucumber slices.
4 Thickly slice the potatoes and fry in a little oil in a non-stick pan until golden on each side. Add these to the bowl.
5 Cube the tofu and fry this in the pan with a little oil until golden then add to the bowl.
6 Arrange the egg on top, along with a few sprigs of coriander. Drizzle the dressing over and mix before serving. Scatter some crushed prawn crackers over the top of each plate, for crunch.
