Spicy Sichuan cucumber: Difference between revisions
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I spotted this recipe on [[User:Robin|Robin's]] Flickr photostream and had to have it! It looks delicious and I can't wait until next summer when we can make it every week with our home grown [[Cucumbers|cucumbers]] | |||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Asian-tastic</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">Spicy, crunchy; we'll make this again</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/ginger|#ginger]] [[Special:Search/cucumbers|#cucumbers]] [[Special:Search/spicysichuancucumber|#spicysichuancucumber]] [[Special:Search/chilli|#chilli]] [[Special:Search/coarseseasalt|#coarseseasalt]] [[Special:Search/ricevinegar|#ricevinegar]] [[Special:Search/julienne|#julienne]] [[Special:Search/sichuanchilioil|#sichuanchilioil]] [[Special:Search/sesameoil|#sesameoil]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/seed|#seed]] | ||
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Latest revision as of 13:11, 27 December 2021
This recipe requires preparation in advance!
I spotted this recipe on Robin's Flickr photostream and had to have it! It looks delicious and I can't wait until next summer when we can make it every week with our home grown cucumbers
| Spicy Sichuan cucumber | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 197 |
| Ready in: | 2 hours |
| Prep. time: | 2 hours |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th December 2012 |
|
Best recipe reviewAsian-tastic 5/5 Spicy, crunchy; we'll make this again |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 cucumbers
- 1 tablespoon of coarse sea salt
- 35g ginger, shredded
- 1 fresh red chilli
- 1.5 tablespoons sesame oil
- 1.5 tablespoons Sichuan chili oil
- 1,5 tablespoons clear rice vinegar
- 1,5 tablespoons sugar
Method
- Cut the 2 cucumbers in half, de-seed and cut into 5cm - 2cm pieces
- Add the coarse sea salt (when you use coarse salt its 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 chilli a bowl
- Add the sesame oil and Sichuan chili oil to the bowl and mix well
- Add the 1.5 tablespoons of clear rice vinegar and 1,5 tablespoons of sugar and let everything marinate overnight
- Serve cold or at room temperature
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