Wednesday, January 21, 2009

Filled Cucumber Cups


We were in search of the perfect appetizer for our Spicy Tangerine Beef (recipe still to come, promise!) so we tried these today. They were awesome--a little different. Really fresh and a good crunch to them! I didn't get any pictures, so I just decided to go ahead and post the recipe (keyboard on home computer still not working). We are remaking them tomorrow with 3T of lime juice instead of 4. We also found that this filling filled two cucumbers' worth of the cups rather than 1. We hollowed out tiny little grape tomatoes, filled them, and put them on top of the cucumbers, with the fried scallions on top. They are SO good! I wish I had a picture of how to cut the cucumbers. Follow the instructions and they are easy and turn out great. You are basically making a "cup" out of the cucumber, and the top edges are cut in a zig zag pattern. Will take a picture tomorro when we make them again.

Recipe from Favorite Chinese Dishes



Filled Cucumber Cups

1 cucumber
4 scallions, chopped finely
4 T lime juice
2 small red chiles, seeded and chopped finely
3 t sugar
1 ¼ c ground roasted peanuts
¼ t salt
3 shallots, sliced finely and deep fried, to garnish

1. Wash the cucumber thoroughly and pat dry with absorbent paper towels.
2. To make the cucumber cups, cut the ends off the cucumber, and divide it into 3 equal lengths. Mark a line around the center of each one as a guide.
3. Make a zigzag cut all the way around the center of each section, always pointing the knife towards the center of the cucumber.
4. Pull apart the two halves. Scoop out the center of each cup with a melon baller or teaspoon, leaving a base on the bottom of each cup.
5. Put the scallions, lime juice, red chiles, ground roasted peanuts, and salt in a bowl and mix well to combine.
6. Divide the filling evenly between the 6 cucumber cups and arrange on a serving plate.
7. Garnish the cucumber cups with deep fried shallots and serve.


From “Favorite Chinese Dishes” cookbook