Ingredients
- 1/2 Lebanese or small cucumber, de-seeded and finely chopped
- 1/4 cup sugar
- 1/2 cup water
- 1/4 cup white vinegar
- 1/2 tablespoon grated fresh ginger
- 1/2 teaspoon salt
- 1 small fresh red Thai chillie, thinly sliced
- 2 spring onions, thinly sliced
- 1 tablespoon coriander, roughly chopped
Method
- Place the cucumber into a small heat proof serving bowl.
- Combine the sugar, water, vinegar, ginger and salt in a small saucepan.
- Stir over a mild heat, without boiling, until the sugar has dissolved.
- Pour over the chopped cucumber and sprinkle with chillie, spring onion and coriander.
- Refrigerate until completely chilled and serve with Thai fish cakes.
