Using pestle and mortar, grind the peanuts with chilli, tamarind paste, sugar, salt, and shrimp paste (if using) until the nuts become as smooth as possible.

Add in lime juice, and water little by little as you mix it.

Add more water if the sauce is too thick. But do it little by little as you don’t want the sauce to become runny.

You can use the blender or food processor if you wish. Just put everything together and give it a blitz until you get a nice thick peanut sauce with a slightly runny consistency. Your sauce should be as thick as heavy cream (double cream).

Have the spinach blanched with hot boiling water for a minute or two, drain and set aside.

Soak the bean sprouts in hot boiling water for a minute or two, drain and set aside.

Cut the lettuce in thick slices.

Slice the cabbage thinly and boil for about 2-3 minutes until al dente. Drain and set aside.

Cut the green beans into 1-inch lengths, and parboil them. Set aside.

Cut the carrot in julienne sticks and boil them for about 5 minutes. Drain and set aside.

Boil the eggs, let them cool and slice. Set aside.

Cut potatoes in big cubes and boil until thoroughly cooked. Set aside.

Cube the tofu and shallow-fry until slightly-light golden.

Slice the cucumber.

Arrange the vegetables on a plate however you like, then pour the peanut sauce generously over the veggies, and sprinkle some fried onions on the top if you use.

Enjoy your gado-gado with prawn crackers.