[CH] THAI CUCUMBER SALAD (or daikon or cabbage)
Mary-Anne Durkee (durkee.ch.list@gmail.com)
Mon, 21 Aug 2006 14:32:15 -0700
This recipe and many others can be found on my site. All recipes are
tried and true and ones I have learned in Thailand over the last 20
years during my 30 some trips to Thailand. Many are ones I have
developed. I am a serious ChileHead so adjust chiles to your heat
preference! mary-anne
http://thaifood.bellaonline.com/Site.asp
THAI CUCUMBER SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Vegetable oil (I use 1/2 peanut oil)
2 tb raw peanuts
Drizzle Sesame Seed oil * optional
1 lg Asian or English type Cucumber, peeled
2-6+ Fresh red chile, Thai Dragons or Birds, to taste
1 Shallot, finely chopped
2 t Finely chopped lime peel**
1 1/2 tb Lime juice
2 ts Fish sauce (Golden Boy or Dragonfly Brand is good)
1 t Date Palm Sugar or Lt. Brown sugar
8 ounces Fresh salad shrimp
or
2 ounces large dried shrimp, pounded
Brown peanuts at high heat in a wok with the oil or brown in dry skillet.
Chop the peanuts up.
Peel cucumber grate 1/2 of the cucumber and slice the other half in
very thin slices (or grate the whole thing, or slice the whole thing,
depending on which you like best).
Mix everything together and serve. Be sure to put the peanuts on just
before you serve it or they will get soggy.
Variations: Grated cabbage or daimon in place of cucumber
** I use minced young bai magroot/kaffir lime leaves, but most don't
have access so the grated lime peel is a good substitute