John Myers
Royal Cucumber Salad
The perfect royal cucumber salad recipe with a picture and simple step-by-step instructions.
- 4 Pc. Eggs
- 1 tsp Tamarind powder
- 1 Onion
- 2 Pc. Garlic cloves
- 1 Pc. Fresh ginger about 2-3cm
- 3 Stems Fresh coriander
- 1 Pc. Lemongrass stick
- 1 tsp Shrimp paste
- 1 tsp Sugar
- 0,5 tsp Salt
- 0,5 tsp Ground cumin
- 0,5 tsp Pepper from the grinder
- 3 tsp Ground turmeric spice
- 300 ml Unsweetened coconut milk
- 1 Pc. Cucumber
- 250 g Shrimp peeled deveined
- Boil the eggs hard. Mix the tamarind powder with 1 tablespoon of water and allow to swell. Peel the onion and garlic cloves. Finely chop the onion and place in a pan. Mash the garlic cloves with a knife and add to the onion. Peel the ginger, finely chop and add . Wash the coriander, shake dry, chop finely and also add. Clean and wash the lemongrass and remove the outer leaves. Cut the light-colored stem into small slices and put in the pan. Mash the shrimp paste with a tablespoon and mix with sugar, salt, pepper, tamarind water, cumin and turmeric. Add the mixture to the other ingredients and stir carefully. Now add the coconut milk, bring to the boil. Remove from heat and allow to cool a little . Wash the cucumber and cut into thin slices. Quench the eggs, peel them and cut through with an egg cutter. Arrange the cucumber slices with the egg slices on a plate or platter, garnish with the prawns and coriander leaves, drizzle everything with the sauce and serve.
Facebook Comments