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I made a half recipe of this but on tasting, decided it needed more sugar ( so I doubled it back to the original amount) and a tablespoon of fish sauce to give it that sweet, sour, hot, and salty balance that is so important in Thai food. I used rice wine vinegar, palm sugar and a little firecracker of a Thai red chilli in this too. Thanks for posting a delicious, easy to make condiment

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JustJanS April 21, 2011
Marinated Cucumbers With a Thai Twist