Make the sauce:

1. In a small cup, pour the hot water and add the dried shrimp paste. Let it soften while you gather the other ingredients.
2. Put the peanut butter, curry paste, kecap manis, sambal olek, garlic, ginger, lime juice, salt, pepper, coconut milk in a bowl. (I like to do this with an immersion blender and a 3 cup blender cup but you can also do it by hand with a whisk). 
3. Add the shrimp paste and soaking water. Either blend with the immersion blender or whisk briskly for one minute until you have a smooth thick sauce. Set aside or store in the fridge. You can make this sauce ahead of time; it keeps for 1 week.

For the Gado Gado:

1. Cut the cucumber in half lengthwise and into thick ½ moon slices. Set aside.
2. Cut the zucchini in thirds and then in half lengthwise. Cut the zucchini into thin wedges and set aside. 
3. Peel the carrots and then cut them on an angle into thick slices. Set aside.
4. Bring a large pot of water to boil. Add a couple tablespoons of salt-enough so it tastes like broth, but not so much that it’s like seawater. Fill a large bowl with ice water and submerge a strainer in it. Put the ice water next to the boiling pot of water.
5. We will be starting with the lightest colored vegetables and ending with the darkest: bean sprouts, cabbage, cauliflower, zucchini, carrots, green beans, and finally spinach. (Each time you are done blanching a vegetable, bring the water back up to boil before adding the next vegetable. Re-season the water or add more water as needed.)
6. As soon as the water starts to boil, add the bean sprouts and blanch for 10 seconds. Use a strainer and scoop the beansprouts out and drop it into the ice water to stop it from cooking. Let it sit in the water for a minute and then lift the strainer out and shake off any remaining water. Set the bean sprouts aside.
7. Next add the cabbage and boil for 20-30 seconds. Again strain the cabbage out and add it to the ice water.  Let it sit in the water for a minute and then lift the strainer out and shake off any remaining water. Set the cabbage aside.
8. Bring the same pot of water back to boil and add the cauliflower. Simmer for 1 ½-2  mins until crisp tender. Strain the cauliflower out and add it to the ice water.  Let it sit in the water for a minute and then lift the strainer out and shake off any remaining water. Set the cauliflower aside
9. Next add the zucchini to the pot. Boil for 1 minute and then strain the zucchini out and add it to the ice water. Let it sit in the water for a minute and then lift the strainer out and shake off any remaining water. Set the zucchini aside.
10. Bring the same pot of water back to boil and add the carrots. Simmer for 2 mins until crisp tender. Strain the carrots out and add it to the ice water.  Let it sit in the water for a minute and then lift the strainer out and shake off any remaining water. Set the carrots aside.
11. Bring the same pot of water back to boil, re-season and add more water as needed, and add the green beans. Cook for 2 mins. and then strain the green beans out and add it to the ice water.  Let it sit in the water for a minute and then lift the strainer out and shake off any remaining water. Set the green beans aside.
12. Finally add the spinach to the pot. As soon as the spinach wilts, strain it out and add it to the ice water.  Let it sit in the water for a minute and then lift the strainer out and squeeze out any excess water. 
13. Cut a piece of plastic wrap the size of a standard sheet of paper. Place the squeezed spinach on the center of the plastic wrap as a 6 inch cylinder about an inch thick. Roll the cylinder tightly and then twist the sides of the cylinder, like a candy wrapper, to tighten the roll. 
14. Cut the cylinder of spinach into 6 equal pieces and then carefully unwrap the spinach pieces. Set it out on a platter.
15. Add each vegetable and create a beautifully arranged platter. 
16. Cut your eggs in half and add it to your platter.

Serve with the peanut sauce, coconut rice, and prawn chips.