Cucumber Salad

Ingredients

• 2  cucumbers seedless thick halved lengthwise sliced
• 0.5 cup juice of lime fresh
• 2 tablespoons nam pla (Asian fish sauce; preferably Thai)
• 2 tablespoons sea emperor brands dried
• 2 tablespoons shallots thinly sliced
• 3 tablespoons sugar 

Equipment

• bowl
• blender

Directions

1. Finely grind shrimp (if using) in a blender until very fluffy, about 1 minute.
2. Stir together lime juice, sugar, and fish sauce in a large bowl until sugar is dissolved, then add cucumber and shallot, tossing to coat.
3. Serve salad sprinkled with dried shrimp.
4. • Shrimp can be ground 1 day ahead and kept in an airtight container at room temperature. • Salad (without shrimp) can be made 1 hour ahead and chilled, covered.