Thai cucumber salad #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cucumbers | |
| 3 | tablespoons | Round thin red chile slices (with seeds) |
| 3 | tablespoons | Chopped red onions |
| 2 | tablespoons | (heaping) dried shrimp; ground to a powder in a mortar or food processor |
| 3 | tablespoons | Fresh lime juice |
| 1½ | tablespoon | Fish sauce |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Peanut oil |
| ¼ | cup | Crushed roasted or fried peanuts |
Directions
Peel cucumbers. Cut off the ends; cut them in half lengthwise and scrape out the seeds. Slice them thinly into half moons. Add the cucumbers to a bowl with the chiles and onion. Add the ground shrimp, lime juice, fish sauce, sugar and peanut oil; toss well.
Allow to sit or serve immediately sprinkled with the peanuts.
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