Sauce for thai fried corn cakes

4 servings

Ingredients

Quantity Ingredient
4 tablespoons Vinegar
4 tablespoons Water
¼ cup Sugar
1 teaspoon Salt
2 Chili, crushed
¼ cup Peanuts
¼ cup Cucumber, thinly sliced

Directions

Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca Invernizzi Tettoni, Times Editions, Singapore, 1987 Sauce: To make the sauce, bring to a boil the vinegar, water sugar, salt and chili.

Let it cool.

Pound the peanuts and add to the cooled mixture. Lastly, add the cucumber.

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