07 March 2013,00:53 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Peel the eggs, and score them all over with a fork.
  • Heat the oil in a wok or frying pan over low heat. Put in the onion and garlic, and cook until very soft.
  • Add the ginger, and cook ½ minute, stirring.
  • Add the lemon grass, soy sauce and water. Bring the mixture to a boil.
  • Put in the eggs. Simmer, turning frequently, for about 20 minutes, or until all the liquid has evaporated.
  • Take the eggs out, and cool completely.
  • Bring three separate pans of lightly salted water to a boil. Put the bean sprouts in one.
  • Cook for 1 minute, drain, run cold water through them, and drain again. Put the Chinese cabbage into another. Cook for 1 ½ minutes. Drain, run cold water through it, and drain again.
  • Put the carrots in the remaining pan. Cook for 2 minutes. Drain, run cold water through them, and drain again.
  • For the dressing, put the peanut butter in a bowl. Gradually beat in the oil. Stir in the lemon juice, garlic, chilli powder and onion, if using.
  • Quarter the eggs lengthways, and put them in the centre of a very large serving plate. Surround with the bean sprouts, then a ring of carrots, and then the cabbage. Garnish with cucumber rings.
  • Serve the dressing separately.


  • 8 eggs, hard-boiled
  • 1 tablespoon groundnut oil
  • 1 small onion, grated
  • 1 garlic clove, grated
  • ½ teaspoon ground ginger
  • 1 stem lemon grass, bruised
  • 100 ml tamari or shoyu sauce
  • 4 tablespoons water


  • 170 grams bean sprouts
  • ½ Chinese cabbage, shredded
  • 250 grams carrots, cut into matchstick pieces
  • ½ cucumber, thinly sliced
  • 4 tablespoons crunchy peanut butter
  • 150 ml groundnut oil
  • Juice of 1 lemon
  • 1 garlic clove, crushed
  • Pinch of chilli powder
  • 1 small onion, very finely chopped (optional)

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