Cucumber Kerabu

Name: Cucumber Kerabu
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 4
Cuisine: Asian
Ingredients: 1 English cucumber, peeled into thin ribbons or thinly sliced lengthwise; 1/2 onion, sliced into very thin half-moons; 1/2 cup vegetable oil; 1 tablespoon dried shrimp, rinsed and roughly chopped; 1 clove garlic, minced; 1 teaspoon sambal belacan (shrimp paste chili condiment); 2 tablespoons coconut milk; 2 tablespoons chicken or fish stock; 1 tablespoon fish sauce; 1 lime, juiced; 1 teaspoon freshly ground black pepper

Recipe GLPRb72a7ccd6ab055

Asian

Salad

52 min

269 cal

Servings: 4

Stovetop

SNAP eligible

A refreshing Southeast Asian salad featuring crisp cucumber ribbons tossed with a vibrant sambal-coconut dressing, dried shrimp, and caramelized onions. This tangy, savory dish is quick to prepare and serves as a light, protein-rich accompaniment to seafood or poultry mains.

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Ingredients

1 English cucumber, peeled into thin ribbons or thinly sliced lengthwise

1/2 onion, sliced into very thin half-moons

1/2 cup vegetable oil

1 tablespoon dried shrimp, rinsed and roughly chopped

1 clove garlic, minced

1 teaspoon sambal belacan (shrimp paste chili condiment)

2 tablespoons coconut milk

2 tablespoons chicken or fish stock

1 tablespoon fish sauce

1 lime, juiced

1 teaspoon freshly ground black pepper

Directions

Heat the vegetable oil in a shallow pan or wok over medium-high heat until shimmering, about 3–4 minutes.
Once the oil is hot, carefully add the sliced onion and fry, stirring occasionally, until the onion turns golden and begins to caramelize, approximately 8–10 minutes. Do not burn.
Add the minced garlic to the hot oil and onions, and stir constantly for about 30 seconds until fragrant.
Stir in the sambal belacan until well combined with the oil and aromatics, cooking for another 30 seconds.
Add the chopped dried shrimp and cook for 1 minute, stirring gently to distribute evenly throughout the oil mixture.
Remove from heat and allow the mixture to cool slightly for 2–3 minutes.
Stir the coconut milk and stock into the cooled oil mixture until fully combined and emulsified.
Add the fish sauce and lime juice to the dressing and whisk together. Season with the freshly ground black pepper and taste; adjust flavors as needed.
Place the cucumber ribbons in a large serving bowl and pour the warm dressing over the top.
Toss gently and evenly to coat all the cucumber with the dressing. Let the salad rest for 2–3 minutes before serving to allow flavors to meld.

Comments

Grocery List Plus Editorial Staff3.75

Sambal belacan and dried shrimp mean a stop at an Asian market—not available at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger banners in Charlotte. The 52-minute estimate ignores the work of toasting shrimp, making or sourcing the sambal, and chopping; expect closer to 75 minutes with prep. Coconut milk, fish sauce, and lime are standard supermarket finds, but the specialty ingredients add real cost and complexity for a weeknight dish that serves four. It's worth cooking if you have access to an Asian grocer and a half-evening to spare, but it's not a casual repeat.