1 English cucumber,
seeded and cubed in bite-size
pieces
Salt
Lettuce leaves,
crushed roasted peanuts and Thai roasted chili
flakes; lime wedges on the side
Seasoning:
2 tbsp/30 ml
fish sauce
14 cup/60 ml fresh
lime juice
2 to 3 tsp/10 to
15 ml
sugar
2 shallot onions,
thinly sliced
1 to 2 green onions,
finely sliced
2 tbsp/30 ml coarsely
chopped mint
1 tbsp/15 ml coarsely chopped fresh
coriander
2 small red chilies,
thinly sliced
2 to 3 tbsp/30 ml to
45 ml ground, dried shrimp
Serves 4
Method:
Lightly salt the cucumber and allow to drain in a
colander for about 30 minutes.
Use a mortar and
pestle or a small blender or food processor to pound
the dried shrimp into a coarse floss. Measure 2 tbsp/30
ml of this shrimp floss
3. Combine the fish sauce,
lime juice and sugar, stirring well until the sugar
dissolves. Add the shallot onions, green onions,
mint, coriander and chilies. Set aside while you
complete the recipe.
Drain the cucumber well,
rolling it loosely in paper towel if the pieces are
very wet. Place the cucumber in a non-reactive bowl
and add the fish sauce mixture and the ground, dried
shrimp.
Gently toss the salad and serve on the
lettuce leaves, garnished with the crushed roasted
peanuts, chili flakes and lime wedges.
Asian Recipes - Cucumber Salad Recipe
