Cucumber and Cuttlefish Som Yum
Zeb GilbertIngredients:
- 200g Cuttlefish, sliced into bite sized pieces and scored
- 20ml oil
Som Tum:
- 2 continental cucumbers, roughly chopped
- 5 baby cucumbers, julienned
- 200g yellow/green beans, roughly chopped
- 50g cashews
Dressing:
- 1 long chili, roughly chopped
- 4-6 birdseye chilis
- 4 Garlic cloves
- 1 limes, diced whole
- 2 tomatoes, roughly chopped
- 50g palm sugar
- 1tbsp fish sauce
- 1tbsp tamarind
Method:
- Place well oiled cuttlefish onto a hibachi or BBQ and season with salt as cooking. Cook for 2-3 minutes each side or until perfectly cooked.
- Bash your garlic, chili, and lime in mortar and pestle until broken down. Add in tomatoes and half your beans and bash until they have broken down as well
- Add in your fish sauce, tamarind and palm sugar and combine well. Taste for seasoning at your own preference.
- Combine cucumbers, half the cashews and dressing in a large bowl and toss. Add in cuttlefish and toss further. Top with remaining cashews and serve.
Our friends at Wine Selectors suggest pairing this dish with a Semillon.
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