1 large cucumber
10 g (2 tsp) salt
3 spring onions, finely chopped
15 ml (1 tbsp) sesame oil
5 g (1 tsp) chilli powder
30 ml (2 tbsp) soy sauce
sugar to taste
15 g (1 tbsp) roasted sesame seeds, lightly crushed
10 g (2 tsp) salt
3 spring onions, finely chopped
15 ml (1 tbsp) sesame oil
5 g (1 tsp) chilli powder
30 ml (2 tbsp) soy sauce
sugar to taste
15 g (1 tbsp) roasted sesame seeds, lightly crushed
method
1. Halve the cucumber, trim the ends, cut it into 5 cm (2 in) lengths, then into stick-like pieces.
2. Sprinkle with salt and after 30 minutes squeeze to drain off any excess liquid.
3. Fry the cucumber and two-thirds of the onion in hot sesame oil without browning.
4. Add chilli powder and cook for 1 minute. Stir in the soy sauce, sugar to taste and the sesame seeds.
5. Turn onto a serving dish and leave for 2 - 3 hours so that the flavours blend.
6. Serve sprinkled with the remaining spring onions
2. Sprinkle with salt and after 30 minutes squeeze to drain off any excess liquid.
3. Fry the cucumber and two-thirds of the onion in hot sesame oil without browning.
4. Add chilli powder and cook for 1 minute. Stir in the soy sauce, sugar to taste and the sesame seeds.
5. Turn onto a serving dish and leave for 2 - 3 hours so that the flavours blend.
6. Serve sprinkled with the remaining spring onions
serving amount
serves 4 - 6
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