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1
For the peanut sauce, place peanuts, shallots, green onion, garlic, lemongrass, shrimp paste, red pepper flakes, soy sauce, sugar and 2 tbsp water in a blender and pulse until smooth. Transfer to a large, heavy-bottomed saucepan; bring to a boil on high heat. Boil for 2-3 mins, then add coconut milk and 3/4 cup water. Return to a boil. Reduce heat to low; simmer for 10 mins. Taste and adjust seasoning. Add lime juice. Set aside (or refrigerate for up to 3 days).
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2
For the blanched vegetables, bring a saucepan of water to a boil. Blanch the beans and carrot and for 1 min. Remove with a slotted spoon and refresh in a bowl of iced water.
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3
Add cauliflower florets to the boiling water and cook for 2 mins. Remove with a slotted spoon and add to the bowl of iced water.
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4
Add diced potatoes to boiling water and cook for 8 mins, or until softened. Drain and transfer to a large bowl.
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5
Drain vegetables from iced water. Pat dry with a tea towel and add to potatoes. Set aside.
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6
For the poached chicken, place soy sauce in a small saucepan and bring to a boil. Add the chicken. Reduce heat to low; simmer for 10-12 mins, or until cooked through. Remove with a slotted spoon and place on a tray to cool for a few mins. Slice and add to vegetable mixture.
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7
To finish, add bean sprouts, green onion, cucumber and eggs to chicken and vegetables. Add enough peanut sauce to coat. Garnish with mint and cilantro.
