Hot Salad with Peanut Sauce

Name: Hot Salad with Peanut Sauce
Yield: Serves 4-6
Cuisine: Malaysia
Ingredients: 3½ oz/100 g each of: shredded cabbage; cauliflower florets; string beans, sliced; baby carrots, sliced; bean sprouts; ½ cucumber, peeled and finely sliced; 1 garlic clove, peeled and very finely chopped; 1 cup coconut cream; 2 tablespoons chopped peanuts; 1 teaspoon brown sugar; 1 small fresh green chile, very finely chopped; a dash of fish sauce; 1 onion, peeled, finely sliced, and fried until crispy; 1 potato, peeled and finely sliced; salt; 2 shallots, peeled and very finely chopped; ⅔ cup unsalted peanuts; lemon juice; vegetable oil for frying

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Particularly in Malaysia, salads are very popular and they can be warm, as this one is, or cold. The addition of nuts makes for a crunchy texture, but you can leave them out if you prefer.

Ingredients

1 potato, peeled and finely sliced
vegetable oil for frying
3½ oz/100 g

Asia
Malaysia
Starter
Pescatarian
Gluten-free
South East Asia

Method

To make the sauce, heat some vegetable oil in a skillet or wok and cook the peanuts for 5 minutes, stirring all the time. Drain the peanuts on paper towels, then whiz to a powder in a food processor.

Using a pestle and mortar, pound the garlic, shallots, fish sauce, and chile to a fine paste, using a little salt to help the process. Cook this paste in a little oil for 1 minute, stirring