- For sauce: heat oil in a pan and fry chilli paste over low heat until well cooked and oil separates. Add Kimball Black Pepper Sauce and Kimball Chilli Sauce. Cook 5 minutes, then add coconut milk and water. Bring to the boil before adding in finely ground peanuts. Cook 10 – 15 minutes, stirring occasionally until sauce thickens. Season to taste with salt.
- Arrange prepared salad ingredients on a large platter nicely.
- Serve with sauce in a separate bowl.