Cucumber Salad Recipe-July 2024-www.zdask.com

　　Yam Taeng Kwa

　　Dried shrimp are an acquired taste; they have a very strong fish flavor. But this salad is wonderfully refreshing even without the shrimp.

　　Active time: 20 min Start to finish: 20 min

Ingredients

Makes 8 servings (as part of larger meal)

　　2 tablespoons fine-quality dried shrimp such as BDMP or Sea Emperor brands (optional)

　　1/2 cup fresh lime juice

　　3 tablespoons sugar

　　2 tablespoons nam pla (Asian fish sauce; preferably Thai)

　　2 seedless cucumbers (usually plastic-wrapped; 1 1/2 lb total), halved lengthwise and sliced crosswise 1/8 inch thick

　　2 small shallots, thinly sliced (2 tablespoons)

Step 1

Finely grind shrimp (if using) in a blender until very fluffy, about 1 minute.

Step 2

Stir together lime juice, sugar, and fish sauce in a large bowl until sugar is dissolved, then add cucumber and shallot, tossing to coat.

Step 3

Serve salad sprinkled with dried shrimp.

　　Cooks' notes:

　　• Shrimp can be ground 1 day ahead and kept in an airtight container at room temperature. • Salad (without shrimp) can be made 1 hour ahead and chilled, covered.