I love this dressing and often build salads on these foundations, adding prawns or some boiled pork or barbecued quail. It’s also great on just lettuce or, for that matter, anything you want to put it on. The two main ingredients of this chapter come together in this dish. The boiled egg should be firm as it plays an important part in the texture. This salad is also nice with some julienne of carrot thrown in or daikon radish or bean sprouts.
Look for the balance in this dressing — you have hot, sour, salty and sweet all working together here.
To make the dressing, pound the shrimp in a mortar with a pestle until fine. Mix together the ground shrimp, kecap manis, sugar, ginger, peanut oil, vinegar, sesame oil and chilli oil, along with the tofu and set aside for the flavours to mingle.
Cook the egg in boiling water for 8 minutes. Drain and run under cold water, then peel and quarter lengthways.
Arrange the cucumber slices and egg over a serving plate. Spoon the tofu and the dressing over the top, sprinkle with the chilli and spring onion and give it a good grind of pepper to serve.
© 2008 All rights reserved. Published by Murdoch Books.