Spicy Sichuan Cucumber
Spicy Sichuan Cucumber
2 cucumbers
1 T of coarse seasalt.
35 gr ginger, shredded
1 fresh red chilli
3 T sesame oil
1 t sichuan peppercorns
5 dried red chillies
1,5 T clear rice vinegar
1,5 T sugar
Cut the 2 cucumbers in half, deseed and cut into 5cm – 2cm pieces.
Add the 1 T coarse seasalt (when you use coarse salt it’s much easier to rinse of later and much more unlikely to end up with a too salty dish).
Mix well, set aside for 30 minutes to 2 hours. Then drain well, press gently to get rid of as much water as possible and pat dry.
Cut the ginger julienne, soak in cold water for 20 seconds. Rinse and dry.
Cut the red chilli julienne.
Mix the cucumber, ginger and red chillie in a heatproof bowl.
Heat in a wok/pan the 3 T sesame oil until hot. (I was messuring the heat, it didn’t even reach 100°C and already it smellt burnt. I’m not sure though it was burnt. I will know for sure tomorrow, when tasting the cucumber).
Anyway, heat the sesame oil, add the sichuanpepper for 15 seconds, then add the dried red chillies for 15 seconds, then add the mixture to the bowl with cucumber.
Add the 1,5 T clear rice vinegar and 1,5 T sugar and let everything marinate overnight.
Serve cold or at room temperature.
Update: Next time I wouldn't want to heat the sesame oil. Sesame oil isn't meant to be for stir-frying. What I would do next time, is add the sesame oil at the end (maybe a little less than the 3 tablespoons), unheated with the vinegar and sugar and use a splash of my homemade Sichuan Chili oil to spice it up. And then of course you can skip the 1 t sichuan peppercorns and 5 dried red chillies, their taste will be in the chili oil.