Indonesian Vegetable Salad with Peanut Dressing (Gado-Gado)

Ingredients

• 1 1⁄2 cups roasted unsalted peanuts
• 1 1⁄2 tsp. Indonesian shrimp paste
• 1⁄4 cup grated palm or dark brown sugar
• 2 cloves garlic, peeled
• 1 Holland chile, chopped
• 3⁄4 cup unsweetened coconut milk, preferably UHT from a carton
• 1 tbsp. palm or rice vinegar
• Kosher salt, to taste
• Peanut oil, for frying
• 1 lb. medium Yukon gold potatoes, peeled and sliced 1/3" thick
• 7 oz. firm tofu, drained, pressed, and cut into 1/2"-thick triangles
• 5 oz. Chinese water or regular spinach, tough stems trimmed, leaves cut into 2" pieces
• 4 oz. long beans or regular green beans, trimmed and cut into 2" pieces
• 2 cups mung bean sprouts
• 2 medium carrots, sliced 1/4" thick on an angle
• 1⁄4 head green cabbage, cored and cut into 1 1/2" pieces
• 1 kirby cucumber, sliced 1/2" thick on an angle
• 15 Indonesian shrimp chips, fried
• 3 eggs, hard-boiled, peeled, and halved