2 tsp vegetable oil
4 shallots, peeled, finely chopped
5cm/2in piece fresh ginger, julienned
4 garlic cloves
2 lemongrass stalks, tough outer stalk removed, inner stalk chopped
pinch paprika
100g/3½oz caster sugar
2 limes, juice only
300g/10½oz crunchy peanut butter
200ml/7fl oz coconut milk
25ml-50ml/1-2fl oz cold water, as necessary
1 tsp ground turmeric
2 potatoes, peeled, cut into cubes
vegetable oil, for deep frying
18 wonton wrappers (available from Asian supermarkets), separated into sheets
250g/9oz firm tofu, cut into 5cm/2in pieces
1 iceberg lettuce, chopped
2 tbsp beansprouts
1 tbsp chopped fresh coriander leaves
1 cucumber, cut in half horizontally, seeds scooped out using a spoon, chopped into crescent shapes
For the dressing, heat the oil in a pan over a medium heat. Add the shallots, ginger and garlic and fry for 2-3 minutes, or until softened.
Transfer the fried shallots, ginger and garlic to a food processor and blend until smooth.
Add the lemongrass, paprika, sugar, lime juice, peanut butter and coconut milk and blend again until smooth. Gradually add the water, a teaspoon at a time, blending continuously, until the mixture is smooth and has the consistency of double cream.
For the salad, bring a pan of water to the boil. Add the ground turmeric and the potato pieces and cook for 18-20 minutes, or until tender. Drain well and set aside.
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When the oil is hot, add the wonton wrappers in batches and fry for 30-40 seconds, or until crisp and golden-brown. Remove from the oil with a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining wonton wrappers. Keep warm.
Add the tofu pieces to the hot oil in batches and fry for 2-3 minutes, or until crisp and golden-brown. Remove from the oil with a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining tofu pieces. Keep warm.
In a large mixing bowl, mix together the lettuce, beansprouts, fried wonton wrappers, fried tofu, cooked turmeric potatoes, coriander and cucumber until well combined.
To serve, divide the gado gado salad equally between four shallow serving bowls. Drizzle over the dressing.
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