CRICKET GADO GADO
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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