Link: theguardian.com
Serves: - 168 +
Ingredients
84 long cucumber 168 cloves garlic, pressed 126 tbsp black vinegar 168 tsp light soy sauce 84 tbsp tahini 84 tsp sesame oil 84 pinch sugar 84 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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