Instructions:
1. Halve the cucumber lengthwise and use a spoon to scoop the seeds out of each half. Slice the cucumber lengthwise into 1/4-inch-wide strips. Cut the strips crosswise to make 1/4-inch dice. Toss the dice with the sugar and rub your hands until you don't feel the sugar. Let drain in a colander for 30 minutes.
2. Combine the diced tomatoes with the chiles.
3. Squeeze the cucumber dice in your fists to extract as much liquid as possible. Toss the cucumber with the fish sauce.
4. Just before serving, place 1-1/2 teaspoons of cucumber dice on the baguette slices. Place 2 shrimp halves on the cucumber and top with a teaspoon of tomato dice. Place a mint leaf on each.
Recipe courtesy of: James Peterson – Simply shrimp cookbook.