1. Bring the rice vinegar, water, sugar and salt to the boil in a small pan, stirring until the sugar dissolves; leave to cool completely.
2. Quarter the cucumber lengthwise, then slice thinly.
3. Thinly slice the shallots and cut the chilli into rings.
4. Put the cucumber, shallots and chilli in a bowl and pour over the cooled liquid.
5. Leave to stand for at least 10 minutes so the cucumber absorbs the flavours.
6. Sprinkle with coriander leaves and serve in small bowls with satay, curried corn fritters or fried fish.
Tip: Ajad is a refreshing sweet-sour partner for rich fried and grilled food, especially satay. The pickling liquid keeps for 2 weeks in the fridge, but always slice the cucumber in fresh so it stays crunchy.
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