Indonesian Gado Gado Salad with Soy Ginger Cured Egg and Prawn Toast

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

Serves: 6
45 mins Prep Time 10 mins Cook Time
45 mins Prep Time
10 mins Cook Time
  • For the dressing, mix all the ingredients together in a medium bowl with a wire whisk until smooth. Cover and refrigerate until ready to serve.

  • For the prawn toast, mix the prawn with one of the egg whites and the spices in a small bowl until blended. Gently stir in the Coriander and spring onion. Then spread the prawn mixture evenly among 3 slices of the bread. Top each one with a second slice of bread to make 3 sandwiches. Quarter each sandwich into 4 triangles. (Will have 12 prawn toasts.) Beat the remaining 2 egg whites with 2 Cured Egg Yolks and the 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 frying pan on a medium heat. Add the breaded triangles into oil, cook 2-3 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 prawn toasts. Serve with the Spicy Peanut Dressing.

Cooking tip

Test Kitchen Tip: Click here for Soy Ginger Cured Egg Yolks

*Egg Safety and Handling:
Consuming raw or undercooked eggs may increase your risk of foodborne illness. Wash hands with soap and warm water before handling eggs and at every step of egg preparation.