piquant, clear taste of these crunchy cucumbers heightens the appetite.
It is served as a first course, or "cold plate," but may be offered
as a salad or condiment.
Makes: 6 servings Cooking time:
8 slender (or pickling) cucumbers
1/2 teaspoon salt
1 clove garlic, sliced
2 teaspoons hot chili paste
1 tablespoon red rice vinegar
1 tablespoon sesame oil
2 teaspoons sugar Pinch freshly ground roasted Szechuan peppercorns
Cut off and discard ends of cucumbers. Cut into slices using fan-cut.
Place in bowl, sprinkle with salt, and refrigerate for 1 hour.
To cold mix, drain cucumbers well and return to bowl. Add
seasonings, mix well, and let stand for 10 minutes before serving.
1. You may substitute English cucumbers if you wish, although
they tend to have less crunch.
2. Excellent condiment for curries, or Congee.