Hawker Style Gado Gado with Red Nugget Lentil Sprouts

red nugget lentils - credit dirt(y) inc & Jaqui Way PhotographyIn celebration of the International Year of Pulses, Simon Bryant (celebrity chef) has kindly provided us with some inspiration on how to cook with lentils.

Heat a wok over medium heat with 2 cups of oil till it shimmers, then deep fry 400 g of bite-sized chunks of tofu until till deep golden. Ditch onto some paper towel. Toss a handful of peanuts into the wok until golden then drain on towel and lightly salt.

Grab a stack of your favourite vegies e.g. Chinese cabbage, cucumber and iceberg lettuce sliced fine; heirloom carrots in fancy colours made into matchsticks; spring onion greens into finger length batons.

Get some chilli peanut sauce happening by putting a tablespoon of rice vinegar in a small bowl with 2 large finely chopped dried red chillies, seeds and all (from Asian grocers; they look like dried cockroaches!). Leave for 15 mins. Heat a tablespoon of oil and sauté a crushed clove of garlic till soft, add chilli and vinegar and fry for a few seconds.

Chuck in half a cup of crushed, roasted peanuts, light soy and kecap manis (a tablespoon of each);a teaspoon of palm sugar and a cup of coconut cream. Simmer for 15 mins, stirring till the sauce thickens.

Whip up a soft boiled egg…you know how to do that bit.

Get a handful of bean sprouts and, drum roll….. red nugget lentil sprouts (now this bit needs to be sorted earlier so take a squiz at our tricks on how-to.) Toss the sprouts and vegies into a bowl; drizzle with peanut sauce; lay the egg on top; throw on a few roasted peanuts and a squeeze of lemon.

This recipe was kindly provided by Simon Bryant and the image is by Jacqui Way Photography.