Sichuan-style cucumber salad
I first went to Sichuan Province in China in my early 20s. The food there is astonishing. Everything seems to revolve around the mouth-numbing Sichuan peppercorn. I've developed a heavy addiction to it.
This is classic Sichuanese and I'm pretty sure it's what changed my mind about cucumbers. I love the contrasts – sweet, sour and pinging heat; the crisp coolness of the cucumber; the rich fragrant generosity of the sesame oil. That and the fact that it's just about the easiest salad in existence. I think it's perfect for this time of year.
Adjust the chilli and Sichuan pepper to your liking. Choose a cucumber that is firm and crisp – anything watery and soft won't work. The fresh crunch is so much of what makes this wonderful.
Serves: Four
Ingredients:
- 1 large telegraph cucumber
- 1 tablespoon light soy sauce
- 1/2 tablespoon Chinese black vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon soft brown sugar or palm sugar
- 2 cloves garlic, finely chopped
- 1/2 teaspoon Chinese chilli paste
- 1/2 teaspoon Sichuan peppercorns, roughly crushed
- Small handful coriander
Method:
- Peel cucumber and halve lengthways. Using a teaspoon, scoop out the watery pips. Cut cucumber into rustic 1cm slices on the diagonal and place in a bowl.
- Combine remaining ingredients, except for the coriander, in a small bowl and taste.
- If you think it needs a little more of something, be it sweet, sour, salt, or heat, adjust accordingly with a bit more sugar, soy sauce, vinegar or chilli.
- Combine with chopped cucumber, scatter coriander over the top and serve.
Mmm have your tried something like this?
Written by Sam Mannering. First appeared on Stuff.co.nz. Image credit: Jason Creaghan / Stuff.co.nz
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