30 mins

Serves 4 as a main meal


6 eggs
1 cup store bought satay sauce (I use AYAM brand)
2 limes
Fish sauce to taste
250 g Potatoes, cooked, cut into 3cm wedges
1/2 Chinese cabbage, washed, cored and chopped into 4cm pieces
2 carrots, thinly sliced and roughly chopped
1 bunch coriander, roughly chopped 4cm lengths
2 Lebanese cucumbers, sliced thinly on an angle
200 g green beans, trimmed and blanched
200 g lightly fried, firm tofu, sliced into 4cm pieces
2 cups beansprouts, washed and drained
4 tbsp fried shallots (optional)
1 tbsp black sesame seeds (optional)
2 chillies, green or red, deseeded and thinly sliced (optional)


  1. Place eggs in boiling water for 5 minutes, remove and run under cold water for 1 minute, then refrigerate.
  2. Peel and halve the eggs when completely cool.
  3. Season your satay sauce with lime juice and fish sauce to taste.
  4. Combine cabbage, carrots, coriander, cucumber, beans, tofu and potato in a large bowl and gently toss with half of the satay sauce. Alternatively, place half the satay sauce on the base of a platter and arrange ingredients as desired.
  5. Top the salad with beansprouts, halved eggs, fried shallots and sesame seeds. Add chilli if desired and serve with remaining satay sauce and lime wedges on the side.