Vegetables, eggs, and seasonings combine together perfectly in this quick and easy dish.
Prep Time: 30M
Cooking Time: 20M
Serves: Serves 8
- 4 ears of corn
- sea salt
- 12oz (350g) green beans, trimmed
- 11/4lb (550g) potatoes, unpeeled
- 1lb (450g) roasted peanuts
- 4 garlic cloves
- 3 fresh red chiles, seeded
- sea salt and freshly ground black pepper
- 2 tsp demerara sugar
- juice of 1 lime
- 4 carrots, finely sliced
- 7oz (200g) bean sprouts
- half a cucumber, chopped into bite-size pieces
- 6 eggs, hard-boiled, shelled, and quartered
- handful of fresh cilantro, chopped
- Cook the corn in a large pot of salted boiling water for 15-20 minutes, or until soft. Add the green beans for the last 5 minutes of cooking. Drain, slice the ears of corn into rings, and place in a shallow serving bowl. Meanwhile, cook the potatoes in a pot of salted boiling water for 15 minutes, or until just beginning to soften. Drain and set aside. When the potatoes cool, slice and add to the corn and beans.
- Pulse the peanuts, garlic, and chiles in a food processor until finely ground. Season. Add a little water and process again into paste. Add the sugar and lime juice, and pulse again, adding more water if needed. The paste should be smooth but not runny.
- Add the carrots, bean sprouts, and cucumber to the cooked vegetables, then pour in the sauce and toss to combine. Top with the hard-boiled eggs and cilantro leaves and serve.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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