Cucumber SaladGEORGE WHITESIDE
Yam Taeng Kwa
Dried shrimp are an acquired taste; they have a very strong fish flavor. But this salad is wonderfully refreshing even without the shrimp.
Active time: 20 min Start to finish: 20 min
Cooks' notes:
• Shrimp can be ground 1 day ahead and kept in an airtight container at room temperature. • Salad (without shrimp) can be made 1 hour ahead and chilled, covered.
Recipe information
Yield
Makes 8 servings (as part of larger meal)
Ingredients
2 tablespoons fine-quality dried shrimp such as BDMP or Sea Emperor brands (optional)
1/2 cup fresh lime juice
3 tablespoons sugar
2 tablespoons nam pla (Asian fish sauce; preferably Thai)
2 seedless cucumbers (usually plastic-wrapped; 1 1/2 lb total), halved lengthwise and sliced crosswise 1/8 inch thick
2 small shallots, thinly sliced (2 tablespoons)
Preparation
Step 1
Finely grind shrimp (if using) in a blender until very fluffy, about 1 minute.
Step 2
Stir together lime juice, sugar, and fish sauce in a large bowl until sugar is dissolved, then add cucumber and shallot, tossing to coat.
Step 3
Serve salad sprinkled with dried shrimp.
