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Chili Cucumber Pickle - Oi-Sobagi Recipe

Ingredients for people

    For the vegetables
  • Cucumber(s) : 3 whole
  • Fine salt : 50 g
  • Nashi Pear : 2 whole
  • Red chilli(s) : 3 whole
  • Spring onion(s) : 3 whole
  • Garlic clove(s) : 5 whole

    For the marinade
  • Fish sauce : 100 ml
  • Golden syrup : 40 g
  • Shrimp paste : 30 g
  • 1For the vegetables

    Top and tail the cucumbers, wash and rub with the salt.

    Set aside to draw out the moisture while preparing the other ingredients.

    Cut the cucumber in half across, then slice in half down the length for 3 /4 of the cucumber,to form 'alligator jaws'

  • 2for the filling

    Whisk together the shrimp paste, fish sauce and golden syrup to combine.

    Cut the pear into julienne.
    Trim and deseed chilies, slice into fine strips.
    Top and tail the spring onion and slice into fine strips.
    Peel and finely cut the garlic.

    Mix together in the bowl with the dressing.

    Spread apart the cucumber pocket or 'jaws' and fill with the stuffing.

    Serve immediately

Chef's tip

«If available, use Corn syrup and Anchovy sauce rather than fish sauce, shrimp paste and golden syrup.»

Literally stuffed cucumber with vegetables and a kimchi-style chili paste.

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  • Preparation  15mins
  • Cooking time  0h
  • Rest time  1hr

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