Cucumber sambal

Cucumber sambal

By
From
My Feast
Serves
6
Photographer
Chris Chen

This is a cooling salad to pair with seafood. Serve with pan-roasted painted crayfish and fried anchovies.

Ingredients

Quantity Ingredient
1 large telegraph cucumber, peeled, shaved into ribbons using a vegetable peeler, core discarded
1 teaspoon chilli
60ml tamarind water, (see note)
2 lemons, juiced
1 tablespoon grated palm sugar
3 red asian shallots, finely diced
or 1/2 red onion, finely diced
garlic, minced with a pinch of salt
3 dried squid, finely shredded
2 tablespoons freshly grated coconut
60ml lime juice

Method

  1. Combine all of the ingredients in a bowl and set aside for at least 5 minutes for the flavours to combine and infuse.

Note

  • To make tamarind water, place 50 g tamarind pulp in a heatproof bowl and pour over 150 ml of boiling water. Allow to cool, then mix together to combine well. Strain through a fine mesh sieve, extracting as much liquid as possible. Discard the solids. Makes 100 ml tamarind water.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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