Penang Acar - Ben's Farm Shop

Ingredients

• 1 large cucumber
• 240 ml white wine vinegar
• 2 large carrots (200g gross weight), peeled and cut into 1cm x 4cm strips
• 200 g French beans, stem end trimmed
• 400 g white cabbage (ie, around half a cabbage), leaves separated and cut into 2cm x 4cm strips
• 180 ml sunflower oil
• 60 g caster sugar
• 2 medium-heat red chillies, halved lengthways, seeds removed and cut into thin strips
• 70 g toasted peanuts, roughly crushed
• 25 g toasted sesame seeds
• salt to taste
• 5 dried chillies of around 8cm long, rehydrated in warm water, drained and finely chopped
• 2 fresh red chillies, finely chopped
• 200 g shallots, peeled and roughly chopped
• 8 garlic cloves
• 1/2 tsp shrimp paste
• 1 tsp ground turmeric
• 15 g fresh galangal or ginger, peeled and roughly chopped