Recipes for the Web

Barrington Software Incorporated

Thai Cucumber Salad with Fried Dried Shrimp

NYT 02/28/01

Time: 1 hour 15 minutes

3 medium cucumbers, peeled, halved lengthwise, seeded and cut on the diagonal 1/4 inch thick

1 tablespoon kosher salt

1/2 cup rice vinegar

2 tablespoons sugar

3 tablespoons minced red onion

1 fresh chili, preferably Thai, seeded and minced

2 tablespoons peanut oil

1/4 cup small dried shrimp.

1. Toss cucumbers and salt in large strainer or colander set over bowl. Weight with gallon-size

sealable plastic bag filled with ice water. Set aside for 1 hour.

2. Meanwhile, bring vinegar, sugar and 1/2 cup water to a boil in small saucepan over medium

heat. Cook until reduced to about 1/4 cup, about 10 minutes. Cool to room temperature. Stir in

onion and chili.

3. Heat oil in small skillet over medium-high heat. Add shrimp and fry until golden brown, less than

1 minute. With slotted spoon, transfer shrimp to plate lined with paper towels.

4. Thoroughly rinse cucumber under cold running water to flush out excess salt. Pat completely

dry with paper towels. Toss with rice vinegar dressing, sprinkle with fried shrimp and serve

immediately.

Yield: 4 to 6 servings.