Gado-Gado Salad with Fish Sauce

Ingredients

• 100g roasted peanuts
• 3 garlic cloves
• 1 bird’s eye chilli
• 1 tsp ginger
• ¼ cup hot water
• 2 tsp Squid Brand Fish Sauce
• 40g palm or brown sugar
• 100g green beans, trimmed, blanched and keep in ice cold water
• 4-6 (250g) small, chat potatoes, halved, cooked
• 2½ tbsp vegetable oil
• 250g firm tofu, cut into thin batons/thick matchsticks
• 2 eggs, soft-hard boiled (7 mins or to your preference)
• 1 Lebanese cucumber, diagonally sliced
• beans sprouts
• 1 cup finely shredded red cabbage
• ¼ cup coriander leaves
• 2 tbsp toasted peanuts, chopped
• lime wedges, to serve