Smashed cucumber salad SERVES 2-4
“In Hong Kong, this refreshing much-loved salad is considered the
perfect summer dish,” says Tan. “Smashing or bruising a cucumber
cracks the skin and releases the seeds, leaving the flesh in
gorgeous jagged pieces. The cucumber is then salted to draw out
the moisture and concentrate the flavour, and a simple dressing
creates a salad in minutes. Every Chinese family has variations of
the dish. Some add ground Sichuan peppercorns, others sesame
paste. My mother added chopped dried shrimps. By all means
experiment; just don’t whack the cucumber to smithereens.”
1 Place the cucumber on a
chopping board and whack it
gently with a cleaver a few
times until it splinters and opens
up with jagged edges. Cut it
into bite-sized pieces and place
in a bowl. Sprinkle with ½ tsp
salt and leave for 15-20 minutes,
then drain and place the
cucumber in a bowl.
2 For the dressing, put the
chillies, garlic, vinegar, sugar
and a pinch of salt in a small
bowl. Stir in the chilli oil and
sesame oil.
3 To serve, pour the dressing
over the cucumber and garnish
with coriander. ➤1 large cucumber or
2 Lebanese cucumbers
(about 300gm)
1 handful coarsely chopped
coriander, to garnish
DRESSING
2 tsp finely chopped
pickled chillies
2 small garlic cloves,
finely chopped
3 tbsp clear rice vinegar,
or to taste
Pinch of sugar
1 tbsp chilli oil, or to taste
1 tsp sesame oil“Smashing or bruising a
cucumber cracks the skin
and releases the seeds,
leaving the flesh in
gorgeous jagged pieces.”