Ingredients
250 bean sprouts. washed
250 g cabbage, shredded
250 g leek, cut in julienne strips
250 g carrots, cut in julienne strips
250 g celery, cut in julienne strips
1 hard boiled egg, finely chopped
Sauce
1 clove garlic
1 small onion
1 tsp trassi
1 tsp dark brown sugar
1 small ball tamarind
2 tbsp coconut cream
4 tbsp milk
4 tbsp crunchy peanut butter
1/2 tsp ground cumin
1/2 chilli powder
1/2 tsp ground lemon grass
1 tsp dark soya sauce
Method
1) put the bean sprouts in a large serving dish
2) steam the other vegetables until just tender. Arrange them on top of the bean sprouts
3) for the sauce: crush the garlic and onion to a paste. Wrap the trassi in foil and heat in a dry pan, for a few minutes, then crumble and mix it with the sugar
4) dissolve the tamarind in 2 tbsp water. stir the coconut cream into the milk to make a thick coconut milk
5) blend the sauce ingredients together to make a sauce thick enough to coat the vegetables and not rum to the bottom of the dish. Pour over the vegetables and garnish with the eggs.
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