Pecel

Instructions

1. Cut the beans into 5 cm lengths and blanch them for 3 minutes in boiling salted water.
2. Blanch the bean sprouts and spinach for 1 minute, then drain them.
3. Slice the cucumber thinly.
4. For the sauce, dry-roast the peanuts, then pound them in a mortar with the chillies, garlic, onion and salt.
5. Add the palm sugar, tamarind juice and water, then simmer for 5 to 8 minutes, stirring, until the sauce is thick.
6. Arrange the vegetables on a plate and drizzle with the warm sauce.
7. Serve with the crackers and crushed dried shrimp.