Cucumber Salad with Coconut and Chili

Cut the cucumber into diagonal slices and refrigerate. Soak the dried shrimp and toast the coconut flakes in a pan without fat until golden brown. Seed the chili peppers and cut into thin slices. Grind ginger, coconut flakes and soaked shrimp to a paste in a mortar. Season with salt, sugar and lime juice. Place the cucumber slices decoratively on a plate and arrange with the paste and chili slices.

Preparation Tip:

This refreshing salad harmonizes particularly well with seafood, which can also be enjoyed raw.

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