Indonesian Gado gado salad

A salad to convert salad haters, this is essentially a peanut butter covered salad with crisps thrown in for fun. Umm, what?

Yep. This Indonesian ‘Gado Gado’ salad is the typical street food of Jakarta, Gado-gado meaning medley or mix, which refers to all the different ingredients that are used. It’s tossed together with a delicious satay sauce and is topped with crispy prawn crackers for an extra crunch. The dish is actually pretty popular in Holland but doesn’t seem to appear on people’s radars elsewhere. Originally the salad consists of beans, beansprouts, egg and tofu, but is even better with chicken or prawns. Although you could make your own peanut dressing, it’s a bit of a faff and frankly you can pick up a tub of satay sauce for a fraction of the cost, saving yourself a lot of time!

You’ll need:

  • 1 bag of bean sprouts / bean shoots (taugé in Holland), about 3 handfuls
  • 1 bag of frozen prawns (about 400 or 500g)
  • ½ cucumber, seeds removed and cut into pieces
  • ½ Chinese cabbage
  • 3 eggs, boiled (boil for 8 – 9 minutes for a velvety centre)
  • 1 red chilli
  • 1 bag of prawn crackers
  • 1 tub of satay sauce
  • 1 handful of radishes, finely sliced (optional)
  • 1 handful of spring onions, sliced (optional)
  • sesame oil for drizzling (optional)
  • ½ lime, juice for dressing (optional)
  • ½ avocado, finely sliced (optional)
  • 1 handful of parsley or coriander (optional)
  • 1 handful of green beans, trimmed and cooked (optional)
  • 3 tablespoons coconut milk (optional)


1. Cook the prawns in a frying pan in some sesame oil (if you have it).

2. Bring a saucepan of water to the boil and boil the eggs for 8 – 9 minutes, then hold the eggs under a cold tap, peel and slice. Set aside.

3. Heat up the satay sauce. If it’s a little thick then add a splash of water (or coconut milk if you have it) to make it a runnier dressing.

4. Wash the greens and toss together in a bowl. De-seed and chop the cucumber if you haven’t already.

5. Slice the red chilli, deseed and finely chop, and add it to the rest of the veg.

6. Top with the sliced egg, the cooked prawns and then season with salt, pepper, sesame oil and lime juice if you have it. Finally, drizzle over the warm satay sauce and crumble some prawn crackers over the top. Serve with extra satay sauce and prawn crackers on the side.

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