Malaysian Peanut Salad

Serves 4


  • 350g Beansprouts,blanched in boiling water for 30 seconds
  • 150g Fine Beans, boiled for 5 minutes in salted water and cooled
  • 50g cabbage or kangkong, sliced and boiled in salted water and cooled
  • 2 pieces of fried tofu (tau kwa)—sliced.
  •  1 potato, boiled  and cut in wedges.
  • 3 eggs, hard boiled and immersed in cold water to take away the sulphurous smell and dark ring round the yolk – sliced in quarters lengthways.
  • Deep fried tofu, cut into cubes
  • 1 small cucumber, cut in wedges
  • 6-8 prawn crackers to garnish
 For the Peanut Sauce
  • 400 gm roasted peanuts, coarsely ground
  • 10 red chillies
  • 10 shallots
  • 2 cloves garlic
  • 3 teaspoons prawn paste
  •  3-4 tablespoons palm sugar or brown sugar
  • 2-3 tablespoons tamarind pulp in 2 cups warm water. Using fingers, rub the tamarind pulp between fingers to squeeze and mix the tamarind into the water. Strain mixture through a sieve and use the liquid
  • 3 tablespoons vegetable oil.

In a blender grind the chillies, shallots and prawn paste together or by hand with motor and pestle. Heat the oil in a pot and fry the ingredients in medium heat for about 5 minutes.

Add salt, sugar and tamarind liquid and bring to a boil.

Add the ground peanuts and simmer for a couple of minutes and mix well.

Transfer the sauce into a serving bowl.

To serve

Place  all the vegetables in each separate section in a large serving dish.

Place the potato wedges and fried tofu and sliced eggs on top.

Garnish with the prawn crackers, lightly crushed.

Cook’s suggestion

The sauce can be frozen for future use for one month.

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