Name: Thai cucumbers, nuoc-mam and peanuts
Total time: 15 min
Yield: 4 servings
Cuisine: Thailand
Ingredients: Cucumbers - 2 Unité(s); Red onion - 1 Unité(s); Bird's Eye Chilli - 1 Unité(s); cilantro - 10 Gramme(s); Roasted peanuts - 30 Gramme(s); - Fish sauce! - 2 Centilitre(s); Lime juice - 3 Centilitre(s); sugar - 8 Gramme(s); Rice Vinegar - 1 Centilitre(s); Roasted sesame - 5 Gramme(s)

Ingredients

4 servings

Cucumbers 2 Unité(s) farms
Red onion 1 Unité(s) Very fine
Bird's Eye Chilli 1 Unité(s)
cilantro 10 Gramme(s)
Roasted peanuts 30 Gramme(s)
– Fish sauce! 2 Centilitre(s)
Lime juice 3 Centilitre(s)
sugar 8 Gramme(s)
Rice Vinegar 1 Centilitre(s) optional, for more acidity
Roasted sesame 5 Gramme(s)

Steps

Wash the cucumbers, cut them into half-moons not too thin. If the seeds are large, gently scoop them out.
Whisk fish sauce, lemon, sugar, vinegar and chopped pepper.
Mix cucumbers, onion and coriander. Pour in the sauce, mix for 1 min.
Taste: too wise, add a drizzle of lemon; too salty, a pinch of sugar.
Sarcle peanuts and sesame when serving, to keep the crunchy.

Notes

If the cucumber is very watery, salt it for 10 min and then wipe it dry: the sauce remains concentrated.

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