This formed part of a picnic. I think the boy was impressed
as he normally associates cucumbers with being bland and insipid. This is a Fuchsia
Dunlop recipe and was the highlight of our picnic. A quick trip to the local
Chinese supermarket was needed. I have found that you need to know exactly what
you want beforehand as the owner doesn’t speak a word of English and therefore
won’t be able to answer questions or point you towards anything you can’t
immediately find.
1 large cucumber (preferably organic)
½ tsp black rice vinegar
½ tsp salt
2tbsp chilli oil
1tbsp garlic, finely chopped
Large pinch ground Sichuan pepper
½ tsp caster sugar
2tsp light soy sauce
Let the boy give the cucumber a few good whacks with a
rolling pin or a steak hammer. The idea is to break up the inside, but not to
pulverise it. When you slice it, it should end up in chunks, rather than mash.
Restraint is required – 3 or 4 whacks only.
We bought the Sichuan Pepper whole, as it keeps better that
way. The boy likes grinding spices in our old brass spice grinder, even though
it takes more effort that you would imagine.
Cut the cucumber into 4 lengthwise and then into 1cm slices the other
way. Place in a bowl with the salt and
leave for 10 minutes. This seasons it and draws water out at the same time.
Combine all the other ingredients, drain the cucumber and
pour on the dressing. Mix and serve immediately.
As this was a picnic we bottled the dressing, and put the
cucumber in a container after it’s salting and combined at the last minute.
Unfortunately the boy's comment was "Oh no, I don't like that at all!" Luckily I did!
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