Crunchy, spicy, sweet and garlicky! This is one of my all time favourite Chinese dishes. Perfect as a refreshing side dish or a light main.
Now, you may think the name of this dish is unusual…however it’s actually instructive! You see, the name Smacked Cucumber isn’t a euphemism – the recipe genuinely requires the cucumbers to be smacked. The reason behind this technique, is so the delicious sweet and spicy marinade can be easily absorbed by the cucumber. And we’re not complaining, the outcome is divine!
So here it is, The Woolf’s Kitchen very own spin on this gorgeous dish, with our crispy, crackly Chilli Crunch.
1 large cucumber 2 cloves of garlic, crushed 1 tbsp of The Woolf's Kitchen Chilli Crunch 4 tbsp Rice vinegar (white or red wine vinegar works too) 2 tbsp of sugar Pinch of salt Sesame seeds for garnish Start by cutting either end of the cucumber. Then, you guessed it, smack the cucumber! For this you'll need either the flat blade of a knife or a rolling pin. Smack the cucumber till it spilts down the middle. Slice the split cucumber diagonally, add to a bowl and sprinkle with salt covering them well and leave to soak. Once the cucumber has been left to sit for a minute, drain the excess water from the bowl Add the crushed garlic cloves to the drained cucumbers Now combine a hefty table spoon of our Chilli Crunch and mix well Toss the rice vinegar in with the spicy cucumbers and sprinkle with sugar Garnish with sesame seeds Eat and enjoy!
Ingredients
Instructions