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½ cup Whitlocks & Sons Peanut Satay Chunky Sauce
½ cup coconut cream
350 g small potatoes (Perla)
200 g round green beans
1 Tbsp sesame oil
300 g firm tofu, cut into 1.5 cm cubes
½ telegraph cucumber, sliced
100 g bean sprouts
1 large carrot, peeled and cut into julienne strips
Fresh red chilli, finely sliced
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How do I make it ?
Peanut Sauce: Mix together Whitlock & Sons Peanut Satay Chunky Sauce and coconut cream. Set aside.
For the dish: Wash potatoes and cook in lightly salted boiling water for 10-15 minutes or until tender. Drain and cut potatoes in half. Set aside to cool.
Boil the eggs for 6-8 minutes. Drain and stand in cold water. Once cold. Peel and cut into quarters.
Blanch beans in boiling water for 2 minutes. Drain. Refresh in cold water and drain again.
Heat the sesame oil in a frying pan. Fry the tofu pieces over a medium to low heat for approximately 10 minutes or until crispy and golden.
To assemble: Arrange the potatoes, beans, cucumber, bean sprouts and carrots on a serving platter. Top with hardboiled eggs and tofu. Pour over peanut sauce. Serve garnished with fried shallots, fresh red chilli and coriander leaves.