Minted Cucumber Sauce
(makes 225 ml)
For a simple fresh tasting sauce such as this I find different oils produce amazingly different
tastes. In many of our Kiwi Chinese recipes, corn oil became our oil of choice as its flavour
was mellow and creamy without acidity.
90g (1/2 ) telegraph cucumber (peeled, seeded and cut into chunks)
3 large mint leaves
finely grated zest of 1/4 lemon
1/4 small red chilli (deseeded and finely
10ml (2 tsp) lemon juice
1/8 tsp finely chopped garlic
1/4 tsp finely chopped ginger
1/4 tsp finely ground black pepper
1/4 tsp flaky sea salt
1/4 tsp sugar
30ml (2 tbsp) rice wine
15ml (1 tbsp) white vinegar
125ml (1/2 cup) corn oil
- Place cucumber, mint, lemon zest and chilli into a food processor fitted with a metal blade and process till nearly smooth. You may need to pause, scrape down sides of the bowl and process again.
- Add lemon juice, garlic, ginger, pepper, salt, sugar, rice vinegar, white vinegar and process to combine.
- With food processor running drizzle oil in slowly till dressing has emulsified.
- Place in an airtight container and refrigerate for up to 3 days.