A quick and fresh starter to get your appetite going while you are preparing your main course!
This recipe was adapted from Jamie Oliver’s magazine awhile ago. I highly recommend you to use short pickle type of cucumber for this recipe as they are much more flavourful than an English cucumber.
- 4 mini/snack cucumbers, washed and trimmed
- 2 small garlic cloves, thinly sliced
- 1 long red chili, thinly sliced
- 1-2 shallots, trimmed and thinly sliced
- 1 tsp sesame oil
- 1 tsp Sichuan pepper oil
- 1 tbsp sunflower oil
- Pinch of Maldon sea salt
Smash cucumbers using the back of a knife. Sprinkle a bit of salt on them and toss. Set aside for 5 min. Lightly squeeze out juice.
Heat shallow frying pan on high heat. Add sunflower oil and cook until it just begins to smoke.
Add chili, garlic, and shallots. Fry until fragrant but not browned.
Add cucumbers to the pan and quickly toss them with chili and garlic oil. Remove from heat immediately.
Add sesame oil and chili oil. Toss vegetables so that everything is well coated.