Dive into a traditional style salad that heralds from the intertwining of Chinese and British Malay cultures of centuries past. This Zucchini and Cucumber Salad celebrates the fusion between the 2 cuisines, replicated nowhere else in the world.
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Peel zucchini and shred using a julienne peeler or mandoline. Do not shred the core or seeds as we don’t want that as part of the salad.
Place the shredded zucchini in a medium sized mixing bowl and add ½ tsp of salt. Mix the salt in thoroughly. Place in a colander and let it sit above the mixing bowl for 20 minutes to draw out the water. After 20 minutes, place the zucchini in some paper towels and gently squeeze out as much water as you can.
Peel the cucumber. Cut the cucumber in half. Then standing on the cut base, cut the cucumber lengthwise down all 4 sides, avoiding the seeds. Then cut them diagonally about 1-1.5cm apart.
Place the cucumbers in a medium sized mixing bowl and add ½ tsp of salt. Mix the salt in thoroughly. Place in a colander and let it sit above the mixing bowl for 20 minutes to draw out the water. After 20 minutes, place the cucumber in some paper towels and let sit for a further 10 minutes.
Slice the small shallot thinly.
Wash the dried shrimp. With a mortar and pestle, pound the dried shrimp until it disintegrates. Occasionally use a teaspoon to loosen the dried shrimp stuck on the sides.
In a small bowl or jug, mix the sambal, juice of 2 limes and caster sugar together.
Mix until the sugar has all dissolved.
In one of the medium sized mixing bowls, add all the ingredients together and mix until well combined.
In a serving bowl or platter, place the salad in a big heap.