Thai – Cucumber Relish – Ajat Thaeng Gwa
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ small cucumber (s)
- 5 small shallots (Thai shallots), red
- 2 chilli pepper (s) (Thai chilli), long red
- 60 ml water
- liter ⅛ vinegar (rice vinegar), light
- 50 grams sugar
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Let the water, vinegar, sugar and salt simmer for about 2 minutes. Cool down and season to taste. The sauce should taste sweet and sour.
- Cut the cucumber, peeled or unpeeled, into quarters lengthways, core and thinly slice the peeled shallots into fine wedges. If necessary, core the chillies and cut into thin rings.
- The ingredients for the relish are only mixed together shortly before serving. Please don`t make the relish as thick as e.g., Mix the cucumber salad. The cucumber and shallot slices are welcome to swim a little in the sugar-vinegar syrup.
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