Kerabu Timun (Spicy Cucumber Salad

• Gluten free

• Seafood

  • 1 tbsp Sambal belacan
  • 1/4 cup Shrimps, dried

• Produce

  • 1 Cucumber, large
  • 1/2 Lime
  • 3 Shallots

• Baking & Spices

  • 1/4 tsp Salt
  • 1 tsp Sugar

Found on malaysianchinesekitchen.com

Description

Ingredients

• ¼ cup (25g) dried shrimps, rinsed and drained
• 1 large cucumber + 1 tsp salt
• 3 shallots, peeled and thinly sliced
• 1 tbsp sambal belacan
• ½ lime
• ¼ tsp salt
• 1 tsp sugar

Directions

• Soak dried shrimps in hot boiling water in a small bowl for 5 minutes. Drain and pound in a mortar and pestle until all shrimps are smashed. Dried shrimps can also be coarsely chopped on the cutting board. Set aside.
• Peel cucumber with a vegetable peeler. Cut into quarters lengthwise. Cut off the entire strip of seeds. Then cut cucumber strips at a diagonal into ¼ inch thick slices.
• Mix cucumber with a teaspoon of salt in a bowl for 20 minutes to draw out the juices. Rinse and drain.
• Place cucumber, shallots, prepared dried shrimps, sambal belacan, salt, and sugar in a large bowl. Squeeze lime juice over the ingredients. Toss to get everything well mix.
• Transfer to a smaller bowl and serve immediately with steamed rice.