How to make it
Heat up the oil in a small frying pan or saucepan on medium heat. Peel (discard the skin) and finely slice the red shallots then add them to the oil. Allow the shallots to fry for 10-15 minutes, or until golden brown, stirring occasionally. Once the shallots have browned, turn off the heat. Remove the shallots from the oil and drain them on paper towels. Reserve the oil and allow it to cool.
While the shallots are frying, mix together the Lee Kum Kee Gluten Free Soy Sauce (or Premium Soy Sauce), Lee Kum Kee Pure Sesame Oil and rice vinegar in a small bowl and set aside.
Using a mandolin or sharp knife, shred the cucumbers into very thin strips and place them in a mixing bowl. Then add in the grated ginger, coriander, spring onions, half the peanuts, chilli flakes and half the fried shallots.
Pour the soy sauce dressing over the top of the salad, add 2-3 tablespoons of the fried shallot oil and mix everything thoroughly. Allow the dressed salad to sit and marinate for
Serve the salad on a separate plate, leaving most of the liquid behind in the mixing bowl. Top with the remaining toasted peanuts and crispy fried shallots.
You can add shredded poached chicken or serve the salad mixed with vermicelli noodles.