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15 minutes
5 minutes
20 minutes
- 113.75 gm peanut oil
- 125.00 ml unsalted roasted peanuts
- 2 telegraph cucumbers, halved lengthways, sliced
- 4 eschalots, peeled, thinly sliced lengthways
- 5 red bird's eye chillies
- 125.00 ml rice wine vinegar
- 36.00 gm white sugar
- Heat oil in a saucepan over medium-high heat. Add peanuts and cook until golden, about 2 to 3 minutes. Transfer peanuts onto a paper towel-lined plate to cool, then roughly chop.
- Combine cucumber, eschalot, and chillies in a bowl. Drizzle with vinegar and sprinkle with sugar. Season generously with salt and pepper. Toss everything together until well mixed. Finish by sprinkling peanuts on top before serving.
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