Cumber Chameleon Recipe
How to Make a Cumber Chameleon
Method
- Make the slushie first. To make the sugar syrup, bring sugar and water to a boil in a small saucepan over high heat, stirring until sugar has dissolved. Boil for 1 minute, then remove from heat and place in the refrigerator until chilled.
- Slice the cucumbers and spread on a shallow tray. Freeze for 2 hours.
- Place the frozen cucumbers in a blender, add the mint, lemon juice and ice and blend until smooth.
- With the motor running, add chilled sugar syrup, a little at a time, to taste, then refreeze the cucumber mixture on a shallow baking tray until nearly firm (about 2.5 hours).
- Make the Japanese cucumber salad, while the cucumber slushie is freezing, starting with the dressing.
- Mix the soy sauce, white wine vinegar and sugar, making a pickling brine and add the sliced cucumbers. Set aside for 30 minutes.
- Whisk the chilli oil, sesame oil, garlic, ginger and chopped coriander in bowl. Use a mortar and pestle to grind the peanuts finely.
- After 30 minutes, toss the oil mixture and ground peanuts with the cucumbers. Set aside.
- Take 2 wooden skewers and thread the cucumber salad onto each skewer. Set the skewers aside while you assemble the drinks.
- Remove the frozen cucumber mixture from the freezer and, using 2 forks, scrape and break it up into a slushie consistency. Scoop it into 2 chilled glasses.
- Drizzle a bit of the dressing over the skewers and sprinkle with a few extra peanuts, some chilli flakes and a couple of coriander leaves.
- Place the cucumber salad skewers into the slushies and serve immediately.
Tip: Any left over Japanese salad would be great served as a side dish to grilled meats or hamburgers.