Smashed cucumbers with chilli oil

Try this simple smashed cucumbers with chilli oil recipe from Michelle Law. Ready in under 10 minutes, this flavoursome vegetable dish will be a welcome addition to your favourite Chinese recipes.

Smashed cucumbers with chilli oil Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 4 Lebanese cucumbers
• 1 cup coriander sprigs
• 1 tbsp toasted white sesame seeds
• 3 tsp chilli oil (optional)

For the dressing

• 2 tsp sea salt flakes
• 1 tbsp caster sugar
• 1 tbsp sesame oil
• 1½ tbsp soy sauce
• 3 tbsp rice vinegar

Resting time: 2-5 minutes

Instructions

1. Combine the dressing ingredients in a large mixing bowl and mix well until the salt and sugar are completely dissolved. Set aside.
2. Cut the cucumbers in half lengthways, then roughly chop. Use the side of your knife (or cleaver) to bruise and crush the cucumber pieces.
3. Transfer the smashed cucumbers to the dressing and toss well to coat. Allow it to sit for a few minutes before serving, which will allow the cucumbers to absorb the dressing, but don't leave it for to long to avoid soggy cucumbers!
4. Add the coriander sprigs and scatter with sesame seeds, then drizzle with chilli oil if using.

 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.