Sabudana Stir-Fry Salad

Ingredients

• Sago – 1 cup
• Water – about ¾ cup for soaking
• Carrot – ½ cup, julienned
• Capsicum – ½ cup, sliced
• Cucumber – ½ cup, diced and kept raw
• Roasted peanuts – ¼ cup
• Green chilli – 1
• Cumin – ½ tsp
• Lime juice – 1½ tbsp
• Coriander or mint – ¼ cup
• Salt – as needed
• Oil – 1 tbsp

Method

1. Soak sago 4 to 6 hours until fully soft and drain well.
2. Heat oil in a wide pan, add cumin and chilli, then carrot and capsicum.
3. Stir-fry vegetables over medium-high heat for 2 to 3 minutes so they soften slightly but remain crisp.
4. Add soaked sago and salt. Toss gently for 3 to 4 minutes until the pearls are hot and glossy; do not overcook.
5. Switch off the heat and cool for 2 minutes.
6. Fold in cucumber, peanuts, lime juice and herbs only after cooking so they stay fresh and crisp.
7. Taste and adjust salt and acidity.
8. Serve warm or at room temperature. If refrigerating, keep cucumber and peanuts separate and add just before serving.