Ingredients
| ½ | Telegraph cucumbers |
| 2 tsp | Sugar, use up to 3 tsp |
| 3 Tbsp | Boiling water |
| 1 Tbsp | Rice wine vinegar |
| 1 tsp | Fish sauce |
Directions
- Cut the cucumber in half lengthwise and use a teaspoon to scoop out and discard the seeds. Grate flesh.
- Stir the sugar and boiling water together until the sugar dissolves.
- In a small dish, stir together the grated cucumber, syrup, rice wine vinegar and fish sauce. Serve well chilled.
This is delicious served with my
sesame seed-crusted Thai fish cakes.