Ajad

Ingredients

Syrup

• 120 ml rice vinegar (Thai or Japanese - NOT distilled white vinegar)
• 60 g palm sugar (chopped fine; or 50 g caster sugar)
• 60 ml water
• ½ teaspoon salt

Vegetables

• 1 cucumber (medium, about 250 g - peel partially in stripes, halve lengthwise, deseed with a teaspoon, slice 3 mm thick)
• 2 shallots (small, sliced very thinly)
• 1-2 red Thai bird's-eye chillies (small, sliced thin - deseed for less heat)
• 2 spring onions (finely sliced, white and green parts, optional)

To finish

• 2 tablespoons roasted peanuts (lightly crushed)
• A few fresh coriander leaves
• A pinch of toasted sesame seeds (optional)

Method

Stage 1 - Make the syrup

1. In a small saucepan, combine rice vinegar, palm sugar, water and salt.
2. Heat over medium, stirring, until the sugar is fully dissolved - about 2-3 minutes. Don't boil hard; just gentle warmth.
3. Off heat; cool completely to room temperature (5-10 minutes - speed it up by pouring into a wide bowl).

Stage 2 - Slice the vegetables

1. Halve the cucumber lengthwise; scoop seeds with a teaspoon; slice 3 mm thick.
2. Slice the shallots as thinly as you can manage.
3. Slice the chillies; deseed if you want less heat.

Stage 3 - Combine

1. Place cucumber, shallot and chilli in a wide bowl.
2. Pour the cooled syrup over.
3. Toss gently.

Stage 4 - Rest

1. Let stand 10-15 minutes - the cucumber wilts slightly into the syrup, the shallot mellows.

Stage 5 - Serve

1. Transfer to small individual ramekins (1-2 tablespoons per dipping bowl per person) OR to a larger serving bowl.
2. Scatter crushed peanuts, coriander leaves and sesame seeds.
3. Serve alongside any of: chicken satay, fish cakes, prawn toast, curry puffs, spring rolls, fried tofu.