How to Make Indonesian-style salad with peanut sauce Recipe?
Credit by: KingOfChef
Place the eggs in a small saucepan of cold water. Cover and bring to the boil over high heat, then uncover and boil for 8 minutes. Drain, cover with cold water and set aside for 5 minutes to cool.
Meanwhile, place beans in a bowl of boiling water. Set aside for 3 minutes or until tender crisp. Drain beans, rinse, drain again and cut in half.
While eggs and beans are standing, heat oil in a saucepan over low heat. Add eschalots and cook, stirring occasionally, for 2 minutes or until soft. Add chillies and cook, stirring, for 1 minute or until aromatic. Remove from heat, add peanut butter, coconut milk and soy sauce, and stir to combine. Cook over low heat, stirring, for 4 minutes or until just boiling.
Quarter eggs. Divide beans, carrot, cucumber and eggs among serving plates. Drizzle with a little peanut sauce. Serve with remaining sauce.