Link: theguardian.com
Serves: - 34 +
Ingredients
17 long cucumber 34 cloves garlic, pressed 25½ tbsp black vinegar 34 tsp light soy sauce 17 tbsp tahini 17 tsp sesame oil 17 pinch sugar 17 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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