Spicy Sichuan cucumber

This recipe requires preparation in advance!

I spotted this recipe on Robin's Flickr photostream and had to have it! It looks delicious and I can't wait until next summer when we can make it every week with our home grown cucumbers

Spicy Sichuan cucumber

Servings:	Serves 4
Calories per serving:	197
Ready in:	2 hours
Prep. time:	2 hours
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	24th December 2012

Best recipe review Asian-tastic 5/5 Spicy, crunchy; we'll make this again Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 cucumbers
• 1 tablespoon of coarse sea salt
• 35g ginger, shredded
• 1 fresh red chilli
• 1.5 tablespoons sesame oil
• 1.5 tablespoons Sichuan chili oil
• 1,5 tablespoons clear rice vinegar
• 1,5 tablespoons sugar

Method

1. Cut the 2 cucumbers in half, de-seed and cut into 5cm - 2cm pieces
2. Add the coarse sea salt (when you use coarse salt it’s much easier to rinse of later and much more unlikely to end up with a too salty dish)
3. Mix well, set aside for 30 minutes to 2 hours. Then drain well, press gently to get rid of as much water as possible and pat dry
4. Cut the ginger julienne, soak in cold water for 20 seconds. Rinse and dry
5. Cut the red chilli julienne
6. Mix the cucumber, ginger and red chilli a bowl
7. Add the sesame oil and Sichuan chili oil to the bowl and mix well
8. Add the 1.5 tablespoons of clear rice vinegar and 1,5 tablespoons of sugar and let everything marinate overnight
9. Serve cold or at room temperature

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