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Spicy cucumber salad recipe (sichuan liang ban huanggua)

Created by Wendy Quisumbing

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Cuisine: Chinese
Serves 6 as part of a banquet

Ingredients

3 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

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Preparation

Using 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.

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