Ingredients
- 1 tbsp vegetable oil
- 200g firm tofu, chopped into small chunks
- 250g cooked potatoes (leftover roast potatoes work well), chopped into chunks
- 3 eggs
- 100g green beans, halved lengthways
- 250g Chinese cabbage, finely shredded
- ½ cucumber (or 1 baby cucumber), thinly sliced
- 100g beansprouts
- 1 carrot, shredded
- handful coriander, leaves picked and roughly chopped
- handful prawn crackers
- 4 tbsp crispy onions
- 50g peanut butter
- 3 tbsp kecap manis (or 2 1/2 tbsp soy sauce and 1/2 tbsp honey)
- 2 tsp shrimp paste or dried crayfish
- 1 tbsp fish sauce
- 1 tbsp soft dark brown sugar
- 1 garlic clove, crushed
- 2 fat red chillies (I like Scotch bonnets - use only 1 if you don't like it too spicy), finely chopped
- 150ml coconut milk
- juice 1 lime
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