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CRICKET GADO GADO


Gado Gado, an extremely comforting, mega-health salad that is the queen of Indonesian street food. Crickets garnished with the signature peanut dressing and crumb add a nutty punch against the fresh veg, making this dish taste totally banging!

Craving something creamy but also crunchy? We've got you covered! We're bringing you the Gado Gado, an extremely comforting, mega-health salad that is the queen of Indonesian street food. Crickets garnished with the signature peanut dressing and crumb add a nutty punch against the fresh veg, making this dish taste totally banging!

 

Serves: 2

Time: 20 mins


INGREDIENTS


Sauce:

Smooth Peanut Butter - 50g

Garlic Clove - 1 minced

Sesame Oil - 1/2 tsp

Rice Vinegar - 1 tsp

Runny Honey - 1/2 tsp

Red Bird’s Eye Chilli - 1 very finely chopped

Dark Soy - 1/2 tsp

Coconut Milk - 80g

Lime Juice - 1 1/2 tsp


Crickets:

Vegetable Oil - 2 tsp

Kechap Manis - 2 tsp


Gado Gado

Boiled New Potatoes - 6

Hard Boiled Eggs - 2 (or soft-boiled if you prefer)

Cucumber - 100g sliced

Cherry Tomatoes - 9 halved

Mangetout - 50 thinly sliced

Carrot - 1 julienned/spiralized

Chinese Leaf - 100g shredded

Crispy Fried Onions - 2 tbsp

Coriander - small handful

Roasted Salted Peanuts - 1 tbsp crushed



METHOD


MAKE THE SAUCE

  • Finely dice the garlic and chilli.

  • Place all the sauce ingredients (besides the lime juice) in a bain-marie, (a heat-proof bowl set over a pan of simmering water, the bottom of the bowl should not touch the water in the pan) and heat for about 5 minutes, whisking it together so it’s completely smooth.

  • Remove it from the heat, then stir in the lime juice.


PREP THE CRICKETS

  • Heat the vegetable oil in a large frying pan, and fry the crickets over medium heat for 1-2 minutes.

  • Remove from the heat, then add the kecap manis and stir to ensure the crickets are all coated.


ASSEMBLE THE DISH

  • Peel and halve the eggs, and slice the boiled potatoes thickly.

  • Slice the cucumber and mangetout. Julienne the carrot. Halve the tomatoes.

  • Divide the shredded Chinese leaf between two bowls, then arrange the vegetables in decorative piles on top, as pictured.

  • Divide the crickets between the bowls, and finish with the eggs.

  • Drizzle the sauce generously over each bowl, then scatter the crispy onions, fresh coriander leaves and crushed peanuts all over the top.

  • Serve immediately with extra sauce on the side.


Cook this recipe with our Ready to Cook Dried Crickets.

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