Burmese Cucumber Salad
This refreshing cucumber salad from the land of pagodas is a successful change at any barbecue. Within 15 minutes you have this delicious summer salad on the plate. And that too with very little effort and few ingredients. The sweet and sour taste with the slight spiciness of the Thai chilis makes this salad a really refreshing side dish to any meal. This salad is also the perfect accompaniment to our Golden Pork Curry from Myanmar.
1 tbs palm sugar
4 tbs fruit vinegar
3-4 red chilis, deseeded, chopped
4 spring onions
2 tbs sesame oil
2 tbs black cumin seeds
3 tbs dried garlic chips
2 pn shrimp paste
1 tsp salt
Fresh mint leaves
Peel the cucumbers and cut them into ½ cm thick rings. Put them in a bowl and mix them with the salt. Remove the seeds from the chilies, chop them and mix them into the cucumber slices along with the chopped scallions.
For the dressing, crush the garlic chips in a mortar and mix with the palm sugar. Then add the vinegar, shrimp paste and sesame oil in a small bowl. Mix all the ingredients for the dressing until the palm sugar has almost dissolved.
In a small pan, roast the cumin seeds, drain the water from the cucumbers and mix them with the dressing. The cucumber salad is served with the roasted cumin seeds and fresh mint to taste.
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