Sauce for thai fried corn cakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Vinegar |
| 4 | tablespoons | Water |
| ¼ | cup | Sugar |
| 1 | teaspoon | Salt |
| 2 | Chili, crushed | |
| ¼ | cup | Peanuts |
| ¼ | cup | Cucumber, thinly sliced |
Directions
Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca Invernizzi Tettoni, Times Editions, Singapore, 1987 Sauce: To make the sauce, bring to a boil the vinegar, water sugar, salt and chili.
Let it cool.
Pound the peanuts and add to the cooled mixture. Lastly, add the cucumber.