Indonesian Gado Gado Salad with Soy Ginger Cured Egg and Prawn Toast

Number of Portions


- Spicy Peanut Dressing:
- 150 grams creamy peanut butter
- 100 ml rice vinegar
- 4 tbsp light brown sugar
- 4 tbsp fish sauce
- 2 tbsp lime juice
- 1 tsp Schwartz Crushed Chillies
- 1 tsp Schwartz Garlic Granules
- Prawn Toast:
- 250 grams cooked prawns, finely chopped
- 6 egg whites, separated and divided
- 2 tsp Schwartz Garlic Granules
- 1 tsp Schwartz Ground Ginger
- 1 tsp Schwartz Crushed Chillies
- 2 tsp Coriander, chopped
- 2 spring onion, finely chopped
- 10 slices very thin white bread, crusts removed
- 2 Soy Ginger Cured Egg Yolks
- 2 tbsp water
- 250 grams panko bread crumbs
- Gado Gado Salad:
- 200 grams mixed lettuce leaves
- 2 carrots, thinly sliced
- 200 grams green beans, trimmed and cooked
- 250 grams cherry or teardrop tomatoes, halved
- 1/2 cucumber, sliced
- 2 red pepper, sliced
- 200 grams shredded napa cabbage
- 100 grams winter radish sprouts or other leafy sprout, such as alfalfa, broccoli or lentil sprouts
- 10 Soy Ginger Cured Egg Yolks


Prep Time: 45 minutes

Cook Time: 10 minutes

Traditionally Gado Gado is served as a beautiful medley of vegetables, hard-boiled egg, crunchy prawn crackers and peanut dressing. We’re taking ours to the next level with a trendy egg swap: umami-loaded quick cured egg yolks. Portioned out atop each plate of mixed veggies and spicy peanut dressing, these indulgent gems add runny richness to the fresh flavour profile. Puffed, golden-brown shrimp toast serves as an addictive final garnish.

For the dressing, mix all the ingredients together in a medium bowl with a wire whisk until smooth. Cover and refrigerate until ready to serve.

For the prawn toast, mix the prawn with two of the egg whites and the spices in a small bowl until blended. Gently stir in the coriander and spring onion. Then spread the prawn mixture evenly among 5 slices of the bread. Top each one with a second slice of bread to make 5 sandwiches. Quarter each sandwich into 4 triangles. (Will have 20 prawn toasts.) Beat the remaining egg whites with 2 Cured Egg Yolks and the water in medium bowl. Place panko in a shallow dish. Dip each triangle into egg mixture, then coat in panko. Discard any remaining egg mixture and panko. Heat 1-inch of oil in large frying pan on a medium heat. Add the breaded triangles into oil, cook 2-3 minutes, or until golden brown, turning frequently. Drain on paper towels.

For the salad, divide all of the vegetables among 10 plates. Top each with a Cured Egg Yolk and 2 prawn toasts. Serve with the Spicy Peanut Dressing.

*Egg Safety and Handling: Consuming raw or undercooked eggs may increase your risk of foodborne illness. Wash hands with soap and warm water before handling eggs and at every step of egg preparation.

Products used in this recipe: