500g small cucumbers
1½ tsp salt
2½ tbsp sugar
1-2 tsp Korean red chilli flakes, to taste (see tip, below)
1½ tbsp peeled fresh ginger, thinly sliced into matchsticks
4 cloves garlic, thinly sliced
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp dried shrimp, finely chopped, plus extra for garnish (see tip, below)
1 small carrot
1 green onion (shallot), trimmed
¼ small onion, thinly sliced
Cut cucumbers in half lengthways. Cut halves into 1cm thick spears and place in a colander. Add ¼ teaspoon of the salt and 2 teaspoons of the sugar and toss until combined. Stand for 10 minutes.
In a large bowl, put in the remaining salt and sugar. Add chilli flakes, ginger, garlic, fish sauce, soy sauce and dried shrimp and stir to combine. Set aside.
Cut carrot and green onion into 5cm lengths. Thinly slice each piece of carrot lengthways. Stack slices and cut into matchsticks. Cut green onion into long thin julienne strips. Add carrot, green onion, small onion and cucumber to bowl with fish sauce mixture and stir until combined. Let stand for 15 minutes, turning once or twice.
Arrange cucumber in a shallow dish, spooning the shredded vegetable mixture, aromatics and liquid on top. Garnish with extra shrimp. Store any leftovers in a glass jar in the fridge for up to 3 days.
Tip: Korean chilli flakes and dried shrimp are available from Asian supermarkets.