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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My variation of a recipe from Kylie Kwong (Discovery Home). Ingredients:
2 medium cucumbers, washed well |
3 teaspoons white sugar |
3 teaspoons sea salt |
1/3 cup white vinegar |
1/4 cup white sugar, extra |
1/3 cup malt vinegar |
2 tablespoons fish sauce |
1/4 cup roughly chopped fresh mint |
1/2 cup julienned scallion |
1 large red chile, finely sliced on the diagonal (optional) |
1 tablespoon roasted sesame seeds |
1/2 teaspoon szechwan pepper, and |
salt, blend |
Directions:
1. Slice the cucumbers in half lengthwise, then slice into 1/8 slices on the bias. Add 3 tsp sugar and 3 tsp salt, mix well, and let stand 30 minutes.
2. Combine 1/4 cup sugar and vinegar in a small saucepan. Heat until sugar dissolves, then simmer until reduced to 1/4 cup, about 2 minutes. Set aside to cool.
3. Squeeze the excess liquid out of the cucumbers and put into a bowl. Add the slightly cooled syrup, and remaining ingredients except Szechwan pepper and salt. Transfer to a serving dish and sprinkle with Szechwan pepper and salt. Serve the same day.
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