With Jason Van Dorsten
1 Shallot, minced
1/3 cup Spring onions, finely sliced
1 Thai chili sliced
1/2 cup Fresh coriander, roughly chopped
1/4 cup Ground or roughly chopped dry roasted peanuts
2 Tbsp Fish sauce
Juice of 1/2 lime
1-2 cloves garlic, minced
1 Tbsp Soy sauce
1/4 - 1/2 tsp Chili powder
1 - 1 1/2 tsp caster sugar
Slice the cucumber using the julienne peeler into long batons.
Add the shallot, green onion, chili, and coriander to the salad bowl (keep a little extra coriander for garnish).
Combine the dressing ingredients together in a cup and stir.
Taste test it for sweet/sour balance, adding more sugar if it's too sour for your liking.
Note that the dressing will taste quite salty and pungent now but will be perfect once combined with the salad.
Pour dressing over the salad and toss well.
To serve, place in a serving bowl. Top with the chopped peanuts, plus extra coriander. If desired, garnish with a slice of lime.
Serve immediately, or cover and refrigerate for up to 3 hours.
(Broadcast 10 October 2012)