Regional Chinese cuisines are slowly spreading across the UK, breaking the hold of Hong Kong style Cantonese cuisine. This recipe for stir-fried smacked cucumbers is traditionally a beer snack, so you can serve it with drinks, or use it as a side dish
Cut the cucumbers into 4cm lengths and then cut each chunk into wedges. Put each piece under the flat of a cleaver and smack down on it with your hand. Cut or scrape off the seeds and put the pieces into a sieve and sprinkle over a little salt. Leave them for 30 minutes and then rinse and pat them dry.
Heat a little oil in a wok until very hot and add the chilli and pepper, add the cucumber and stir-fry for a minute, then scoop the lot onto a plate and sprinkle some sesame oil on top.