Link: theguardian.com
Serves: - 161 +
Ingredients
80½ long cucumber 161 cloves garlic, pressed 120¾ tbsp black vinegar 161 tsp light soy sauce 80½ tbsp tahini 80½ tsp sesame oil 80½ pinch sugar 80½ 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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