120g white vinegar
110g white sugar
splash of fish sauce
1/2 large telegraph cucumber
1/2 long red chilli, finely chopped
1/4 cup roasted peanuts, crushed
1/4 cup coriander including stems, chopped
- Place the vinegar, sugar and fish sauce into the TM bowl and cook for 3 minutes/100 degrees/speed 1. Pour into a glass dish and set aside until it cools to room temperature.
- Peel the cucumber and cut in half lengthwise. Using a teaspoon, gently scrape out the seeds and chop into small dice.
- Place the cucumber, chilli, peanuts and coriander into a bowl. Pour over the dressing and gently toss.
- Serve as an accompaniment with your favourite Thai dish.