Link: theguardian.com
Serves: - 493 +
Ingredients
246½ long cucumber 493 cloves garlic, pressed 369¾ tbsp black vinegar 493 tsp light soy sauce 246½ tbsp tahini 246½ tsp sesame oil 246½ pinch sugar 246½ 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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