Corn and Cucumber Salad
Corn and Cucumber Salad
If you’ve ever had Thai papaya salad, this recipe has the same concept in preparation and ingredients. Papaya is ultimately being replaced by sweet corn and cucumber. The dressing is a complexity of sweet, sour, and spicy flavors with the pungency and saltiness of the fish sauce. The addition of a salted duck egg gives a salty creaminess to the mix, kinda similar to adding feta cheese to a salad.
Servings: 2
Equipment
- mortar and pestle
Ingredients
- 1 ear corn
- 1 cup cucumber julienned
- 1/2 cup cherry tomatoes cut in half
- 1 salted duck egg peeled and chopped
Dressing
- 3 birds eye chilies
- 2 garlic cloves
- 1 1/2 tbsp palm sugar chopped
- 2 tbsp dried shrimp
- 1/3 cup long beans cut into 2” pieces
- 1 1/2 tbsp fish sauce
- 1 lime juiced
Instructions
- Bring a pot of water to boil. Boil the ear of corn for 6 minutes. Remove pot from stove and run under cold water until corn is completely cooled.
- In a mortar, pound the chilies and garlic to a paste.
- Add the palm sugar and pound until dissolved.
- Add in the dried shrimp and the long beans. Gently pound the long beans enough for them to be slightly opened.
- Stir in the lime juice and fish sauce.
- In a bowl, combine the cucumber, cherry tomatoes, and the corn cut off the ear.
- Mix in the salted duck egg. Pour in the dressing, making sure everything is evenly coated.
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