Cooked - Thai Cucumber Cups

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Thai Cucumber Cups

1.0

3 English cucumbers (or 5–6 Persian cucumbers)

¼ cup dry-roasted peanuts, coarsely crushed

¼ cup fresh cilantro, finely chopped

¼ cup fresh mint, finely chopped

1 Thai red or bird's eye chili, finely sliced (optional for heat)

2 tbsp fresh lime juice

1 tbsp fish sauce (or soy sauce/tamari for a vegetarian version)

1 tbsp honey, brown sugar, or coconut sugar

1 tsp toasted sesame oil

1 clove garlic, minced

Wash and dry your cucumbers. Slice them crosswise into thick rounds (about 1.5 to 2 inches tall).
Using a melon baller or a small spoon, scoop out the center of each cucumber round to create a cavity or 'cup,' being careful not to pierce all the way through the bottom.
In a small bowl, whisk together the lime juice, fish sauce, honey, sesame oil, and minced garlic until the sugar dissolves.
Toss the chopped cilantro, mint, and crushed peanuts together. Spoon a bit of this mixture into each cucumber cup, or toss the herbs and peanuts lightly with the dressing first.
Drizzle the dressing evenly over each filled cucumber cup and top with sliced chilis if you want an extra kick. Serve immediately for maximum crunch!

Course🍤Appetizer

Diets🌾Gluten-free...

Category🥟Appetizer

Cuisine🇹🇭Thai

Occasions🎊Party🍿Snack

Season☀️Summer

DifficultyVery Easy ⏰ 10m

Created 5 weeks ago

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