400g new potatoes, cooked and sliced
1/2 jar Woh Hup Satay Sauce
1 tbsp chunky peanut butter
1 tsp sugar
3 hard boiled eggs cut into quarters
3 tomatoes, cut into 6 wedges
150g fine beans (blanched)
1/2 packet bean sprouts (blanched)
prawn crackers to garnish
To blanch beans, drop into boiling water, cook until al dente, remove from water and plunge into cold running water.
When cool, drain well the beansprouts will take seconds to cook.
Layer ingredients on a large platter in the following order:- potato, blanched vegetables, cucumber, tomato wedges.
Carefully scatter egg wedges last of all.
Heat satay sauce with water, peanut butter and sugar.
Drizzle warm sauce over the salad.
Garnish with prawn crackers and serve immediately