Gado Gado Style Salad with Crispy Shallots

This classic Indonesian dish is a filling and delicious vegetarian meal, usually topped with crispy shallots. Here we’ve also added some thinly sliced raw shallots for even more texture and flavour!

Serves: 2
Preparation Time: 10 minutes
Cooking Time: 30 minutes

You’ll need

For the salad:
250g new potatoes, halved
1 tbsp vegetable oil
200g tofu, sliced
3 eggs
100g green beans
Handful of beansprouts
½ cucumber, thinly sliced
2 round shallots, peeled and finely sliced

For the crispy shallots:
4 round shallots
2 tbsp vegetable oil

For the sauce:
50g peanut butter
2 1/2 tbsp soy sauce
1 tsp honey
1 tbsp dark brown sugar
1 garlic clove, finely chopped
2 red chillies, finely sliced
150ml coconut milk
Juice of 1 lime

What to do

Bring a medium pan of salted water to the boil. Add the new potatoes and cook for 10 minutes, until tender.

Heat the oil in a large frying pan or wok. Fry the tofu for a few minutes on each side until golden and crispy, then transfer to a plate. Add the potatoes to the frying pan and cook for a few mins until they are warmed through and starting to crisp, then tip onto the same plate and set.

For the crispy shallots, peel and slice the shallots into thin rings. Heat the oil in a frying pan on a medium heat and gently fry the shallot rings until golden brown. Strain through a sieve.

Put a small pan of water on to boil. Once boiling add the eggs and cook for 7 minutes, then plunge straight into cold water. Fill the saucepan with fresh water, bring to the boil and add the beans. Cook for 2 minutes then add the beansprouts and cook for a final minute. Drain and run under cold water until cool.

To make the peanut dressing, combine the peanut butter, soy sauce and honey in a bowl and stir together with a fork until smooth. Whisk in the remaining ingredients.

Arrange the tofu, potatoes, beans, cucumber, beansprouts and finely sliced shallots in a large bowl or platter. Drizzle over half the dressing, reserving the rest for people to help themselves. Peel and halve the eggs and serve on top with the crispy shallots. Toss together just before serving.

Recipe courtesy of UK Shallots

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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