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Thai Corn Cucumber Salad (tum tang kao poad)
By Pailin Chongchitnant · hot-thai-kitchen.com
Serves 2
25 min
A pounded Thai salad of sweet corn, cucumber, long beans and tomato, balanced with lime, fish sauce and dried shrimp, topped with salted duck egg.
| prepBring a large pot of water to a boil | ||||||
| 1 ear sweet corn (about 165 g / 5.8 oz kernels) | Boil corn 6–7 min, cool, salt & slice kernels | Plate salad, arrange egg wedges on top | ||||
| A pinch of salt | ||||||
| 1 salted duck egg (optional but recommended) | Cut salted duck egg in half, scoop & cut into chunks & wedges | |||||
| 2 cloves garlic | Pound garlic & chilies until no chunks | Pound in palm sugar until mostly dissolved | Pound in dried shrimp & long beans briefly | Pound in tomato, fish sauce & lime juice gently | Toss in cucumber; add corn & egg chunks | |
| 1–3 Thai chilies, to taste | ||||||
| 1.5 Tbsp / 30 g palm sugar, finely chopped | ||||||
| 1 heaping Tbsp / 15 g dried shrimp, roughly chopped if large | ||||||
| ⅓ cup / 75 g long beans, cut into 2-inch pieces | ||||||
| 1 small tomato, cut into wedges on a bias | ||||||
| 1.5 Tbsp / 22 ml fish sauce | ||||||
| 3 Tbsp / 45 ml lime juice | ||||||
| 1 cup / 120 g julienned cucumber | ||||||
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