Take your tastebuds on a Balinese holiday full of exotic flavours and heady aromas.
Prep Time : 0:15 | Cook Time : 0:05 | Total Time : 0:20 | Serving : 8 person.
Ingredients
-
1/2 cup peanut oil
-
1/2 cup unsalted roasted peanuts
-
2 telegraph cucumbers, halved lengthways, sliced
-
4 eschalots, peeled, thinly sliced lengthways
-
5 red bird’s eye chillies
-
1/2 cup rice wine vinegar
-
2 tablespoons white sugar
Method
-
Step 1
Heat oil in a saucepan over medium-high heat. Add peanuts. Cook for 2 to 3 minutes or until golden. Using a slotted spoon, transfer peanuts to a plate lined with paper towel. Cool. Roughly chop.
-
Step 2
Place cucumber, eschalot and chillies in a bowl. Top with vinegar and sugar. Season with salt and pepper. Toss to combine. Top with peanuts. Serve.