A traditional Indonesian salad.


  • peanut sauce:
  • 2 tblsp vegetable oil
  • 1 onion (finely chopped)
  • 1-2 teaspoons chilli powder (depending on how spicy you want it)
  • 625 ml water
  • 1 cup ground roasted peanuts or 1 cup peanut butter
  • salt, to taste
  • 1 tblsp red wine vinegar
  • 1 tsp sugar
  • salad:
  • 6 uncooked prawn crackers (available in most supermarkets)
  • vegetable oil, for deep-frying
  • 0.5 a medium cucumber, sliced
  • 100 g bean sprouts
  • 6 iceberg lettuce leaves
  • 2 carrots (sliced lengthways and blanched for a minute in boiling water)
  • 2 potatoes (boiled, peeled and sliced)
  • 2 cabbage leaves (sliced into strips and blanched for a minute in boiling water)
  • 125 g green beans (cut into 5cm/2in pieces, and blanched for a minute in boiling water)
  • 2 tomatoes (cut into wedges)
  • 3 hard-boiled eggs (sliced)


  • To make the sauce, heat the oil in a saucepan, add the onions and sauté until transparent.
  • Add the chilli powder and stir-fry for about 30 seconds.
  • Stir in the water and peanuts and gradually bring to the boil, stirring often.
  • Allow to simmer for about 5 minutes, or until the mixture is smooth.
  • Season with the salt, vinegar and sugar.
  • Deep-fry the prawn crackers, one by one, in the vegetable oil.
  • If they sink to the bottom, the pan is too cool – they should puff up and squirm around as soon as they hit the oil!
  • Remove quickly before they brown.
  • Drain them well on a paper towel, then break into small pieces.
  • Arrange all the other salad ingredients on a large platter.
  • Pour the sauce over the vegetables and sprinkle with the prawn crackers.
  • Believe me, this is yummy!    

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