Spicy Pickles with Basil

Name: Spicy Pickles with Basil
Prep time: 20 min
Total time: 20 min
Yield: Makes 1½ cups
Cuisine: Indonesian
Ingredients: 1 small cucumber, peeled and sliced; 2 tablespoons freshly squeezed lime or lemon juice; ¼ teaspoon dried shrimp paste (trasi), dry-roasted; ¼ teaspoon sugar; 3 tablespoons coarsely ground raw almonds, cashews or candlenuts; 1–2 bird’s-eye chilies, deseeded and sliced; 1 red finger-length chili, deseeded and sliced; 2 sprigs Asian basil, minced; 1½ cup (25 g) bean sprouts, seed coats and tails discarded, blanched; 2 shallots, peeled and thinly sliced; ¼ teaspoon salt; 1–2 tablespoons warm water

Preparation info

Makes
1½ cups

Difficulty
Easy
Ready in
20 min

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

Ingredients

1 small cucumber, peeled and sliced
1½ cup (25 g) bean sprouts, seed coats and

Asia
Indonesia
Preserve
Fish course
Pescatarian
Spicy
South East Asia
Gluten-free

Method

Place the sliced cucumber and bean sprouts in a bowl, then spread the sliced shallot, chilies and basil on top.
Combine the remaining ingredients in another bowl and mix well to make a thick sauce. Drizzle the sauce over the vegetables, mix well and set aside to cure for 2 to 3 hours. If storing the pickles, keep the vegetables and sauce separate. This pickle k