Spicy cucumber salad recipe (sichuan liang ban huanggua)
- Cuisine: Chinese
- Serves 6 as part of a banquet
Ingredients3 large Lebanese cucumbers
1 tbsp peanut or vegetable oil
2 garlic cloves, finely chopped
1 tsp Sichuan peppercorns*, lightly crushed
3 dried red chillies, seeded
2 tbsp rice wine vinegar
2 tsp sesame oil
1 tsp chilli oil sauce*
3 tsp white sugar
PreparationUsing a vegetable peeler, peel cucumbers into ribbons, turning cucumbers when you reach the seeds. Discard seeds.
Heat oil in a saucepan over medium heat. Add garlic, peppercorns and chillies, and cook for 1 minute or until fragrant. Cool.
Whisk together vinegar, sesame oil, chilli oil sauce and sugar in a bowl until sugar dissolves. Stir in garlic mixture, then add cucumbers and toss to combine. Cover and refrigerate for 20 minutes to allow flavours to develop and cucumbers to soften slightly.
* Sichuan peppercorns are the dried red-brown berries from an ash tree and are known to have a slight mouth-numbing effect. They are available from selected delis and Asian food shops.
* Chilli oil sauce, from Asian food shops, consists of chilli flakes, chilli oil and spices. Substitute 2 tsp chilli flakes in 1 tbsp chilli oil.
As seen in Feast magazine, Issue 10, pg70.
Photography by Derek Swalwell.
If you enjoyed this Spicy cucumber salad recipe (sichuan liang ban huanggua) then browse more Chinese recipes, salad recipes, side dish recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
Displaying 10 of 815 Chinese Restaurants.
|1.||Eastern Garden Chinese Restaurant||Toorak Gardens|
|3.||Greenwood Seafood Restaurant||North Sydney|
|4.||Harry's Singapore Chilli Crab||Sydney|
|5.||Dragonfly Theatre & Cabaret Restaurant||Tullamarine|
|7.||The Chairman and Yip||City|
|8.||China Tea Club||Lyneham|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
To de-beard a mussel grab the beard (the byssal threads that connect the mussel to the rocks in the sea) with your fingers, and pull them out, tugging toward the hinged point of the shell.
A simple "net" made by drizzling egg across a skillet or griddle in a net-like pattern. The Eggnets can then be rolled around any kind of sweet or savoury filling.