Units Scale

3 Asian cucumbers
Salt and Sugar
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Dressing:
1/3 cup 6 year aged Zhenjiang black rice vinegar
1/4 cup light soy sauce
1 1/2 tbsp. sesame oil (toasted)
1 1/2 tbsp. Sichuan peppercorn oil
2 tbsp. Guilin chili paste (available in the condiments section of Chinese grocery stores)
1 tbsp. Chili flakes/black bean residue from the bottom of a jar of Chinese chili oil
4 crushed garlic cloves
1/2 tsp. sugar
1/4 tsp. salt
***
Garnish:
Cilantro
Scallion
Toasted sesame seeds

Rinse cucumbers and pat dry. Leave skin on. Cut in half vertically. Cut each cucumber into 3 pieces horizontally.
Place the pieces of cucumber cut side down. Lay the blade of a large knife (we use a cleaver) flat on top the cucumber and smash down with your other hand (basically whack it). The skin will break, the flesh will break down and the seeds will separate.
Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place something heavy on top of the cucumbers to serve as a weight and place the strainer over a bowl.
Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve.
Make the dressing: In a small bowl, combine salt, sugar and rice vinegar, smashed garlic, chilli flakes, Guilin chili paste, soy sauce, sesame oil, Sichuan peppercorn oil. Stir until salt and sugar are dissolved.
When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Serve immediately, garnished with cilantro leaves, slivered scallions and toasted sesame seeds.