Link: theguardian.com
Serves: - 617 +
Ingredients
308½ long cucumber 617 cloves garlic, pressed 462¾ tbsp black vinegar 617 tsp light soy sauce 308½ tbsp tahini 308½ tsp sesame oil 308½ pinch sugar 308½ 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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