Cucumber dipping sauce

Condiments and sauces RECIPES

A really lovely sweet-spicy dipping sauce, perfect for serving with THAI FISHCAKES or FRIED PRAWN BALLS, or anything else you like!

Easy too; all you need to make a bowl is:

one red chilli (a normal milder one not a bird eye chilli)

white granulated sugar

white or rice vinegar



coriander leaves (optional)

crushed peanuts to garnish (optional – I didn’t have any today but they are good)


So … chop the chilli finely.


Then put 3/4 cup of sugar into a saucepan …


Add 1/2 cup white or rice vinegar …


… and the chopped chillies along with a tiny pinch of salt.


Bring very slowly to the boil – it’ll take a good five minutes – and then boil on a medium boil for three – four minutes.


Take off the heat and cool.  You can now keep this in the fridge for a week or so until using if you’re not eating it right away.


If you ARE using now then, while the sauce cools, peel a chunk of cucumber, remove the seeds with a teaspoon and dice the flesh.


And also prepare a small handful of coriander leaves to garnish.  If you have peanuts then do crush a few as they’re great to add as well.


When you’re ready to serve, pour the sauce into a bowl …


… and top with the cucumber, peanuts (if using) and coriander leaves (if using).


It’s so good a guest at a recent Tiniest Thai supperclub was eating it straight from a spoon!


Let me know what you think …

2 thoughts on “Cucumber dipping sauce”

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