This is my kind of dish: no effort, tons of impact! Serve it as a cool crunchy side, or starter to wake up your taste buds.
Total Time
30min
5.0
2 Ratings
Author: Wok and Gong
Servings:
4
Ingredients
•
5
Small Cucumbers
•
1
Thai Chili Pepper
•
1
pinch
Granulated Sugar
•
2
Tbsp
Sea Salt
•
2
Tbsp
Rice Vinegar
•
1
tsp
Soy Sauce
•
1
tsp
Sichuan Peppercorns
•
as needed
Vegetable Oil
•
2
cloves
Garlic
•
to taste
Fresh Cilantro
, chopped
Cooking Instructions
1.
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) and Thai Chili Pepper (1).
2.
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.
3.
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.
4.
Squeeze cucumbers of remaining liquid, then rinse thoroughly. Toss with the dressing, and top with Fresh Cilantro (to taste). Serve, and enjoy!
Nutrition Per Serving
CALORIES
47
FAT
0.3 g
PROTEIN
2.1 g
CARBS
11.2 g
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