Chip chop! Colourful, refreshing, and wonderfully simple, this tasty cucumber and birds eye chilli recipe can be whipped up in minutes.
Makes 4
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients:
- 2 Wicked Hots Bird’s Eye Chillies, finely chopped
- 1 Wicked Hots Large Red Chilli, finely chopped
- ½ cup rice vinegar
- ¼ cup caster sugar
- 1 clove garlic, finely chopped
- 2 x Lebanese cucumbers
Method:
- Combine the chillies, rice vinegar, caster sugar, garlic and ½ teaspoon salt in a small saucepan. Bring to the boil then simmer for 5 minutes, until the sauce cooks to a slightly syrupy consistency. Set aside to cool.
- Halve the cucumbers lengthwise and scrape out the seeds with a teaspoon. Whack the cucumber halves a few times with a rolling pin so they split and break up a little. Roughly chop into bite size pieces. Sprinkle with ½ teaspoon salt then place in a bowl and set aside in the fridge for 30 minutes.
- Drain the cucumbers then return to the bowl with the Sweet Chilli Sauce. Mix to combine.
- Serve with Sticky Chilli Chicken Wings or as an accompaniment to Asian-style dishes such as pork ribs.
- Delicious topped with chopped roasted peanuts and garnished with chopped mint or coriander.