Smacked Cucumber with Chilli Oil
A refreshing salad based on a Chinese classic.
Smacking and breaking open the cucumber gives more surface area to be cloaked in the punchy dressing and chilli oil.
Ingredients
- 1 large cucumber approx 300g in total if using small cucumbers
- salt
- 2 cloves garlic finely chopped or grated
- 2 tsp toasted black and white sesame seeds
- ½-1 tbsp chilli oil crispy chilli in oil highly recommended
Dressing
- 1 tbsp light soy sauce
- 1½ tsp rice vinegar regular or black Chinkiang
- 1 tsp sesame oil
- 1-2 tsp sugar
- 1 pinch salt optional
Instructions
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Trim the ends of the cucumber and discard.
Take a cleaver, heavy knife or rolling pin and firmly hit the cucumber along its length so that it breaks open.
If it hasn't naturally broken into 4 lengths, cut it so.
Slice each length into bite sized pieces, removing and discarding most of the seeds.
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Optional but recommended step to draw out some of the water:
Put the cucumber pieces in a sieve or colander over a bowl.
Sprinkle lightly with salt, toss, then leave to drain for 10 minutes.
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Make the dressing by stirring all the dressing ingredients together.
Taste and add more of any ingredient if necessary: it should taste salty, sweet and sour.
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Dry the cucumber on kitchen paper then transfer to a serving bowl.
Toss with the chopped garlic.
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Just before serving, toss with the dressing and toasted sesame seeds.
Drizzle or spoon over the chilli oil and serve.
Best eaten as soon as possible on the day of making, although can be kept in the fridge for 2 days.