Sauce For Thai Fried Corn Cakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Sauces, Thai | 4 | Servings |
INGREDIENTS
| 4 | T | Vinegar |
| 4 | T | Water |
| 1/4 | c | Sugar |
| 1 | t | Salt |
| 2 | Chili, crushed | |
| 1/4 | c | Peanuts |
| 1/4 | c | Cucumber, thinly sliced |
INSTRUCTIONS
Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca Invernizzi Tettoni, Times Editions, Singapore, 1987 Sauce: To make the sauce, bring to a boil the vinegar, water sugar, salt and chili. Let it cool. Pound the peanuts and add to the cooled mixture. Lastly, add the cucumber. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: 38
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 583.8mg
Potassium: 77.7mg
Carbohydrates: 14.7g
Fiber: <1g
Sugar: 13g
Protein: 2.2g