Cucumber Dipping Sauce
Serves: 2-4
Prep: 5 mins
Some Thai dishes need a dipping sauce, such as grilled or barbecued meats, fried spring rolls, dumplings, and fish cakes.
Cucumbers are crunchy and fresh and go great with a little sweetness, sourness, and spice.
Whip this cucumber dipping sauce (Nam Chim Taeng Kwa) in a couple of minutes. It will keep in the refrigerator for a couple of weeks.
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Metric
Ingredients
- 11 ⁄2 cup rice vinegar
- 11 ⁄4 cup water
- 11 ⁄2 cup sugar
- 1 teaspoon6g salt
- 1 cup240ml cucumber, peeled, seeded, and thinly sliced
- 33 ⁄4 teaspoon cayenne pepper
Preparation
Place vinegar, water, sugar, and salt in a saucepan; heat over medium heat, stirring until sugar and salt dissolve.
Bring to a boil and remove from the heat. Allow to cool.
Pour over cucumber, and sprinkle cayenne pepper on top.
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