The sauce kicks off with an allotment onion, kashmiri and red chillis, shrimp paste. Then it's in with the sugar, coconut milk, a couple of peeled toms and the blitzed peanuts.
Time to add lime juice. The only ingredient I didn't have was kecap manis - a very sweet and sticky soy sauce. So I substituted ordinary soy and an extra bit of sugar. The sauce is lovely - nutty, salty, sweet and sour from the lime.
Rick recommends that the salad be a mixture of textures: soft and crunchy. For part of the 'soft', I used hard boiled quails eggs. I was delighted to find that Clarence Court do free range quails eggs, and I got hold of some in Waitrose. They are so pretty!
Part of the 'crunch' is my first and wonderfully mis-shapen garden mini cucumber. Home grown is so much better than shop bought with these watery veg.