cucumber dipping sauce

Cucumber dipping sauce

A really lovely sweet-spicy dipping sauce, perfect for serving with Thai fishcakes or these fried prawn balls, or anything else you like!

Easy too; all you need to make a bowl is:

one red chilli (a normal milder one not a bird eye chilli)

white granulated sugar

white or rice vinegar

salt

cucumber

coriander leaves (optional)

crushed peanuts to garnish (optional - I didn't have any today but they are good)

The Tiniest Thai Rachel Walder cucumber dipping sauce

So ... chop the chilli finely.

The Tiniest Thai Rachel Walder cucumber dipping sauce

Then put 3/4 cup of sugar into a saucepan ...

The Tiniest Thai Rachel Walder cucumber dipping sauce

... along with 1/2 cup white or rice vinegar ... and the chopped chillies plus a tiny pinch of salt.

The Tiniest Thai Rachel Walder cucumber dipping sauce

Bring very slowly to the boil - it'll take a good five minutes - and then boil on a medium boil for three - four minutes.

The Tiniest Thai Rachel Walder cucumber dipping sauce

Take off the heat and cool.  You can now keep this in the fridge for a week or so until using if you're not eating it right away.

The Tiniest Thai Rachel Walder cucumber dipping sauce

If you ARE using now then, while the sauce cools, peel a chunk of cucumber, remove the seeds with a teaspoon and dice the flesh.

The Tiniest Thai Rachel Walder cucumber dipping sauce

And also prepare a small handful of coriander leaves to garnish.  If you have peanuts then do crush a few as they're great to add as well.

When you're ready to serve, pour the sauce into a bowl and top with the cucumber, peanuts (if using) and coriander leaves (if using).

The Tiniest Thai Rachel Walder cucumber dipping sauce

It's so good a guest at a recent Tiniest Thai supperclub was eating it straight from a spoon!



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