To make Sichuan pepper oil, heat
Sichuan Peppercorns (1 tsp)
in a small pan with some
Vegetable Oil (as needed)
. Heat until it sizzles. Allow to cool, and set aside. Mince the
Garlic (2 cloves)
Thai Chili Pepper (1)
Cut the ends of the
Small Cucumbers (5)
, then bash them with a pestle until they crumble apart. Place in a sieve over a bowl, sprinkle with
Sea Salt (2 Tbsp)
and then let sit in refrigerator for 15 minutes.
For the dressing, combine the minced thai chilli,
Granulated Sugar (1 pinch)
Rice Vinegar (2 Tbsp)
Soy Sauce (1 tsp)
, 2 teaspoons of the Sichuan pepper oil, and the minced garlic in a bowl.
Squeeze cucumbers of remaining liquid, then rinse thoroughly. Toss with the dressing, and top with
Fresh Cilantro (to taste)
. Serve, and enjoy!