Bresc BV

Grilled romaine lettuce with gado gado dip


  • 4 heads romaine lettuce
  • 25 g deep-fried onions
  • 300 g shelled peanuts
  • soy oil
  • 20 g Bresc Garlic chopped
  • 30 g Bresc Shallot chopped
  • 10 g Bresc Lemongrass puree
  • 20 g soy sauce and another few drops
  • 4 g tamarind paste
  • 2 dl coconut milk
  • 10 g Bresc WOKginger
  • 10 g Bresc WOKchilli
  • 20 g fish sauce
  • 10 g serundeng

Preparation method

Stir-fry the peanuts until they are brown and puree them in the kitchen machine. Heat the soy oil in a wok and fry the garlic and shallots. Add the peanuts, chilli, ginger, soy sauce and tamarind paste. Add the coconut milk. Bring to the boil and boil for 4 minutes while continuing to stir.
Heat the barbecue or grill pan. Cut the heads of romaine lettuce in half. Grill the lettuce well on both sides, then add a few drops of soy sauce and fish sauce.
Serve the lettuce with the coconut sauce and sprinkle the deep-fried onions and serundeng over it.

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