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30 minutes
Prep: 10 minutes
Cook: 20 minutes
98 calories per serving view nutrition facts
4 servings
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| 2 | tablespoons | vegetable oil | |
| 2 | tablespoons | peanuts | shelled |
| 1 | large | cucumber | peeled |
| 1 | each | red chili peppers | |
| 1 | each | shallot | chopped |
| 2 | teaspoons | lime zest | chopped |
| 1 1/2 | tablespoons | lime juice | |
| 2 | teaspoons | fish sauce | |
| 1 | teaspoon | brown sugar | |
| 1 | can | shrimp |
Brown peanuts at high heat in a wok with the oil (or brown in microwave, one minute at a time).
Chop them up. Peel cucumber and remove seeds.
Grate one half of the cucumber with a cheese grater, and slice the other half in very thin slices (or grate the whole thing, or slice the whole thing, depending on which you like best) Mix everything together and serve.
Be sure to put the peanuts on just before you serve it or they will get soggy.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 2% | Vitamin C | 9% | |
| Calcium | 2% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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