INGREDIENTS:
1 cup water
1 cup white sugar
1 cup white vinegar
1 medium cucumber, cut in matchsticks
1 medium-sized carrot, cut in matchsticks
10-15 bird's-eye chilies
10 shallots, peeled and quartered
Pinch of Salt
PREPARATION:
Combine water, sugar, vinegar and salt in a sauce pan, bring to a boil, simmer 1 minute and then allow to cool. Mix vegetables with the dressing. Refrigerate for at least 24 hours before serving at room temperature.