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Ingredients: • 1 small cucumber, peeled and sliced • ½ cup (25g) bean sprouts, seed coats and tails discarded, blanched • 2 shallots, peeled and thinly sliced • 1 red finger-length chili, deseeded and sliced • 1 to 2 bird’s eye chillies, deseeded and sliced • 2 sprigs Asian basil, minced • 3 tablespoons coarsely ground raw almonds, cashews or candlenuts • ¼ teaspoon dried shrimp paste (trasi), dry-roasted • 2 tablespoons freshly squeezed lime or lemon juice • ¼ teaspoon sugar • ¼ teaspoon salt • 1 to 2 tablespoons warm water Preparations: • Place the sliced cucumber and bean sprouts in a bowl, then spread the sliced shallot, chillies and basil on top. • Combine the remaining ingredients in another bowl and mix well to make a thick sauce. Drizzle the sauce over the vegetables, mix well and set aside to cure for 2 to 3 hours. If storing the pickles, keep the vegetables and sauce separate. This pickle keeps for a week in the refrigerator Makes 1 ½ cups Preparation time: 20 mins + 2 to 3 hours to cure
Periplus
