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How to Make South East Asian Cucumber Fruit Salad Asian Cooking Recipe Cuisine
Recipe Makes for 4 Servings:
2 tbsp dried shrimp
1 cucumber
1 small pineapple
1 mango
2 shallots
3 cloves garlic
3 red Fresno chile peppers
1 tbsp oil
1 tbsp brown sugar
2 tsp fish sauce
1 tsp soy sauce
1/4 cup lime juice
salt
cilantro leaves for garnish
Directions:
Mix dried shrimp with 3.5 tbsp warm water; soak for about 30 minutes, then drain.
Rinse cucumber, trim ends and cut lengthwise into quarters. Scrape out seeds with a spoon and slice quarters crosswise, 1/4-inch thick. Peel pineapple and cut into slices, then into small chunks. Peel mango and cut fruit away from pit, then into small chunks. Mix cucumber, pineapple and mango.
Peel shallots and garlic and chop both finely. Rinse chiles, discard stems and cut rest into rings. Saute shallots and garlic in oil for 2-3 minutes while stirring constantly. Add dried shrimp mixture, chilies, brown sugar; continue sauteing until the brown sugar dissolves. Puree mixture along with fish sauce and soy sauce in a blender; let cool.
Add lime juice to pureed sauce, season with salt, and fold into cucumber and fruit mixture. Let salad marinate a little, then sprinkle with cilantro leaves and serve.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
2 tbsp dried shrimp
1 cucumber
1 small pineapple
1 mango
2 shallots
3 cloves garlic
3 red Fresno chile peppers
1 tbsp oil
1 tbsp brown sugar
2 tsp fish sauce
1 tsp soy sauce
1/4 cup lime juice
salt
cilantro leaves for garnish
Directions:
Mix dried shrimp with 3.5 tbsp warm water; soak for about 30 minutes, then drain.
Rinse cucumber, trim ends and cut lengthwise into quarters. Scrape out seeds with a spoon and slice quarters crosswise, 1/4-inch thick. Peel pineapple and cut into slices, then into small chunks. Peel mango and cut fruit away from pit, then into small chunks. Mix cucumber, pineapple and mango.
Peel shallots and garlic and chop both finely. Rinse chiles, discard stems and cut rest into rings. Saute shallots and garlic in oil for 2-3 minutes while stirring constantly. Add dried shrimp mixture, chilies, brown sugar; continue sauteing until the brown sugar dissolves. Puree mixture along with fish sauce and soy sauce in a blender; let cool.
Add lime juice to pureed sauce, season with salt, and fold into cucumber and fruit mixture. Let salad marinate a little, then sprinkle with cilantro leaves and serve.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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