Lotek
A quick Indonesian-style salad of blanched spinach and bean sprouts, tossed in a creamy peanut-coconut sauce and topped with crunchy peanuts. Ready in about 30 minutes, this is a satisfying weeknight dinner or side.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 12g
Ingredients
- 10 oz spinach
- 2 cups bean sprouts
- ½ cup peanut butter
- 1 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 whole lime
- ¼ cup roasted peanuts
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 10 oz spinach and 2 cups bean sprouts, blanch for 1 minute until wilted but still bright green. Drain and rinse with cold water to stop cooking.
- 2
In a small saucepan over medium heat, combine 1/2 cup peanut butter, 1 cup coconut milk, 2 tbsp soy sauce, and 1 tbsp brown sugar. Stir until smooth and heated through, about 3-4 minutes, until the sauce is thick and creamy.
- 3
Remove the sauce from heat and stir in the juice of 1 lime. Taste and adjust with more lime or sugar if needed.
- 4
Squeeze any excess water from the spinach and sprouts, then place them in a serving bowl. Pour the warm peanut sauce over the vegetables and toss gently to coat.
- 5
Top with 1/4 cup roasted peanuts and serve immediately. Optionally, add a pinch of chili flakes for heat.
Tools you’ll need
- Large pot
- Colander
- Small saucepan
- Mixing spoon
- Serving bowl
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
