Sweet & Sour Cucumber Dipping Sauce for Thai Fishcakes (Thermomix)

Sweet & Sour Cucumber Dipping Sauce for Thai Fishcakes

This is quite a sweet sauce, but the combination with the vinegar and chilli is wonderful for dipping thai fishcakes or spring rolls or even chipolatas. You could reduce the amount of sugar at a pinch. I served it the with fishcakes and coleslaw. I will put up the fishcake recipe when I am happy with it!

• 50 g  cucumber 
• 25 g  carrot 
• 25 g  onion or spring onion
• 1 red chilli, deseeded (two if you're brave)

• 50 ml  white wine vinegar (I haven't weighed this yet)
• 100 g  caster sugar
• 1 1/2 tables water (ditto)
• 2 tsp Thai fish sauce (nom pia)

Place the first four ingredients in the bowl and chop very finely: speed 6 for about 5 seconds, scraping down if necessary. Remove to another small bowl.

Now place the next three ingredients in the bowl and cook 4 minutes, 100deg, spoon speed.

The sugar should be dissolved and the liquid should have a slightly syrupy consistency. If not give it another minute.

Add the liquid to the chopped vegetables and stir in the fish sauce.