Gado gado is a salad that’s the lightest and freshest way to enjoy Indonesian food. Unlike most salads, you arrange the ingredients rather than mixing them together. Traditionally it would be topped with an egg, but with the most amazing, fresh local salmon at his disposal, Fast Ed’s version is sure to become an instant classic in your house.
Ingredients
Method
Mix salmon with sesame oil, then set aside. Blanch beans in boiling salted water until just tender, then refresh in iced water and split lengthways. Cook rice vermicelli noodles in boiling salted water until tender, then drain and refresh in iced water. Drain again.
Arrange wombok, split beans, noodles, cucumber, onion, sprouts and herbs in neat segments in serving bowls. Scatter with half of the chopped peanuts.
Put remaining peanuts, ginger, garlic, chilli, lime juice, palm sugar and soy sauce in a blender and puree until smooth.
Fry salmon in a large non-stick frying pan for 5 minutes, until starting to crisp. Arrange on top of salad, then drizzle with dressing. Garnish with prawn crackers and shallots to serve.
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