To make Sichuan pepper oil, heat Sichuan Peppercorns (1 teaspoon) in a small pan with some Vegetable Oil (to taste). Heat until it sizzles. Allow to cool, and set aside. Mince the Garlic (2 clove) and Thai Chili Pepper (1).
Cut the ends of the Small Cucumber (5), then bash them with a pestle until they crumble apart. Place in a sieve over a bowl, sprinkle with Sea Salt (2 tablespoon) and then let sit in refrigerator for 15 minutes.
For the dressing, combine the minced thai chilli, Granulated Sugar (1 pinch), Rice Vinegar (2 tablespoon), Soy Sauce (1 teaspoon), 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!