Burmese cucumber pickle with fried shallots
- Peel, deseed and dice the cucumber. Bring the vinegar, water, salt and sugar to a boil, then pour over the cucumber.
- Pour over the peanut and sesame oils and toss. Add the garlic and let the pickle marinate for at least 2 hours.
- Finely slice red onion and add to the pickle just before eating. Scatter with the shallots and sesame.
- This pickle can be stored in the fridge for one week and is good served with seared tuna or roast duck.