Indonesian Gado Gado

Preparation

Chop the Chinese cabbage and carrots into strips. Split the green beans in half. Wash the bean sprouts. Cut the cucumber with its skin into semi-circles.
Bring the stock to the boil. Add the cabbage, carrots and green beans and boil for 3 minutes. Add the bean sprouts and immediately drain the vegetables. Make sure the bean sprouts remain crunchy. Leave the vegetables to cool. Heat the peanut satay wok sauce in a small pan.
Place the cooked vegetables in a dish and pour the peanut satay sauce over the vegetables. Place the cucumber slices, sliced eggs, chopped peanuts and some prawn crackers on top.
Delicious with MeiAsia jasmine rice.

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