Pad Priew Wan Goong | Thai Sweet and Sour Shrimp

Rinse the rice thoroughly, then cook it in twice its volume of lightly salted water covered with a lid until tender, approx. 12-15 minutes.

Clean the shrimp and pat dry with paper towels. Cut the onion into wedges, and cut the bell pepper and peeled cucumber into bite-sized pieces. Finely chop the garlic and slice the spring onions diagonally.

In a small bowl, mix together the tomato purée, soy sauce, fish sauce, cane sugar, and 2-3 tablespoons of water until the sugar has dissolved.