Indonesian Gado Gado Salad with Soy Ginger Cured Egg & Shrimp Toast

*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Spicy Peanut Dressing
Creamy peanut butter 2 cups
Rice vinegar 1 1/2 cups
Light brown sugar 3/4 cups
Thai Kitchen® Premium Fish Sauce 3/4 cups
Lime juice 1/3 cup
Red Pepper, Crushed 350 g 1 tbsp
Garlic Powder 525 g 1 tbsp
Shrimp Toast
Finely chopped cooked shrimp 4 cups
Egg whites, separated and divided 18
Garlic Powder 525 g 2 tbsp
Ginger, Ground 375 g 1 tbsp
Red Pepper, Crushed 350 g 1 tbsp
Finely chopped fresh cilantro 3/4 cups
Green onion, finely chopped 6 cups
Slices thin white bread crusts removed 36 each
Soy Ginger Cured Egg Yolks 12 each
Water 1/3 cup
Panko bread crumbs 4 1/2 cups
Gado Gado Salad
Red endive leaves 72 each
Medium carrot, halved and thinly sliced lengthwise 6 each
Fresh French green beans (haricot verts), trimmed and cooked 1 1/2 lb
Assorted teardrop tomatoes, halved 3 cups
Thinly sliced baby cucumbers 3 cups
Thinly sliced red bell pepper 3 cups
Shredded napa cabbage 3 cups
Daikon radish sprouts or other leafy sprout, such as alfalfa, broccoli or lentil sprouts 1 1/2 cups
Soy Ginger Cured Egg Yolks 24 each


For the Dressing, mix all ingredients in medium bowl with wire whisk until smooth. (If a thicker dressing is desired, whisk in an additional 1 tablespoon peanut butter.) Cover and refrigerate until ready to serve.

For the Shrimp Toast, mix shrimp, 6 of the egg whites and spices in small bowl until blended. Gently stir in cilantro and green onion. Spread shrimp mixture evenly among 18slices of bread. Top each with a second slice of bread to make 18 sandwiches. Quarter each sandwich into 4 triangles. (Will have 72 shrimp toasts.) Beat remaining 12 egg whites, 12 Cured Egg Yolks and 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 skillet on medium heat until temperature reaches 350°F. Add breaded triangles into oil; cook 2 to 3 minutes or until golden brown, turning frequently. Drain on paper towels.

For the Salad, divide all of the vegetables among 24 plates. Top each with a Cured Egg Yolk and 3 shrimp toasts. Serve with the Spicy Peanut Dressing.


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. 

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