By Keith Floyd
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.
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