CUCUMBER SALAD
1 c English cuke, cut in
-fourths & sliced
3 Shallots, sliced thinly
1 Red hot chile peppercorn, sliced
2 tb Sugar
1 tb Vinegar
1 ts Salt
1/2 c Hot h2o

Fish: in food processor mix to a past the fish, saltiness, curry spread, egg and
nam pla. Form paste into balls with handwriting. Fold in green bean and basil.
Flatten each piece into 2 inch circles. Heat oil over medium hotness. Fry fish
until light golden in colouration. Dry on paper towel. Serve with cucumber
salad. Salad: in a serving bowlful, arrange cuke, shallot and chile in
layers. Mix dough, vinegar and saltiness. Add hot h2o; stir until sugar
dissolves. Pour over cucumber assortment.