Link: theguardian.com
Serves: - 1033 +
Ingredients
516½ long cucumber 1033 cloves garlic, pressed 774¾ tbsp black vinegar 1033 tsp light soy sauce 516½ tbsp tahini 516½ tsp sesame oil 516½ pinch sugar 516½ tbsp sichuan chilli oil
Method
Peel cucumber leaving alternating stripes Cut cucumber in half Quarter each half lengthways Scoop out seeds Bruise cucumber Slice into inch-thick pieces Whisk remaining ingredients into a sauce Toss cucumbers in sauce and serve with chili oil
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