Smacked cucumbers
- Adam Bush
Published: February 19, 2020 at 3:51 PM
Save recipe
Serves 4 as a side
Easy
Total time: 15 mins
+ Salting
0 reviews
loading...
Get 5 months for £5 when you subscribe today
By ‘smacking’ the cucumbers in this Sichuan side dish you create more rough surfaces – all the better for soaking up the zingy pickle
Vegan
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Add this smacked cucumber dish to a Sichuan feast with lip-smacking mapo tofu and dumplings in hot and sour broth.
Ingredients
Nutrition
- 1 cucumber
- 1 tbsp fine sea salt
- 3 cloves, finely chopped garlic
- 4 tbsp rice vinegar
- 2 tbsp caster sugar
- 1 tbsp (see cook's notes) chiu chow chilli oil
Nutrition: per serving
- kcal106
- fat2.6g
- saturates0.3g
- carbs19g
- sugars16.1g
- fibre0.8g
- protein1.3g
- salt3.9g
Ad
Method
-
step 1
Put the cucumber onto a chopping board and use a clean rolling pin to bash the cucumber until it softens and splits in places. Cut the cucumber into quarters lengthways, then into chunky bite-sized pieces. Tip into a bowl, sprinkle with the salt then tip into a colander suspended over a bowl. Leave to salt for 1 hour in the fridge.
-
step 2
Meanwhile, put the garlic, rice vinegar and caster sugar into a bowl and whisk. Chill while the cucumber salts.
-
step 3
Run the cucumber under gently running cold water, then drain really well. Tip into a bowl and add the dressing and chilli oil. You can eat straightaway but they will get better the longer they’re left.
Cook's notes
- Chiu chow chilli oil originates from southern China and is made from preserved chilies and garlic blended with soy bean oil. Lee Kum Kee brand is a good one and is available from large supermarkets.
Check out our best Chinese recipes here
Authors
Adam BushDeputy food editor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue