Indonesian Gado Gado Salad with Soy Ginger Cured Egg &Shrimp Toast
main dishes

Indonesian Gado Gado Salad with Soy Ginger Cured Egg &Shrimp Toast

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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 flavor profile. Puffed, golden-brown shrimp toast serves as an addictive final garnish.

 

  • 45m

    prep time

  • 10m

    Cook Time

  • 432

    Calories

  • 27

    Ingredients

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Ingredients

6

Servings

Spicy Peanut Dressing

Shrimp Toast

Gado Gado Salad

  • 12 red endive leaves
  • 1 medium carrot, halved and thinly sliced lengthwise
  • 1/4 pound French green beans (hericot verts), trimmed and cooked
  • 1/2 cup assorted teardrop tomatoes, halved
  • 1/2 cup thinly sliced baby cucumbers
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup shredded Napa cabbage
  • 1/4 cup daikon radish sprouts Substitutions available
    • other leafy sprout, such as alfafa, broccoli or lentil sprouts
  • 6 Soy Ginger Cured Egg Yolks*, (see Cooking Tip for recipe link)

Instructions

  • For the Dressing, mix all ingredients in medium bowl with wire whisk until smooth. (If a thicker dressing is desired, whisk in an additional 1 tablespoon peanut butter.) Cover and refrigerate until ready to serve.

  • For the Shrimp Toast, mix shrimp, 1 of the egg whites and spices in small bowl until blended. Gently stir in cilantro and green onion. Spread shrimp mixture evenly among 3 slices of bread. Top each with a second slice of bread to make 3 sandwiches. Quarter each sandwich into 4 triangles. (Will have 12 shrimp toasts.) Beat remaining 2 egg whites, 2 Cured Egg Yolks and 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 skillet on medium heat until temperature reaches 350°F. Add breaded triangles into oil; cook 2 to 3 minutes or until golden brown, turning frequently. Drain on paper towels.

  • For the Salad, divide all of the vegetables among 6 plates. Top each with a Cured Egg Yolk and 2 shrimp toasts. Serve with the Spicy Peanut Dressing.

Nutrition information (per Serving)

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