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.