Ingredients
Tempura 250 g (about 8 oz), 1 small cucumber.
Seasonings
Salt and sweet chili sauce to taste, 1 tablespoon each of white vinegar and sugar, and 1/2 tablespoon sesame oil.
Instructions
1. Wash the small cucumbers, slice them into small rounds, and soak them in salt until softened. Rinse off the salt water, drain well, then marinate with sesame oil, white vinegar, and sugar for 15 minutes.
2. Deep-fry the tempura in hot oil until puffed up, then remove and drain the oil. Slice and arrange on a plate, place cucumber slices on the plate as well. Serve with sweet chili sauce for dipping.