Chiu Chow Smacked Cucumber Salad

Place the cucumber on a chopping board and lightly bash it along its length using a rolling pin or the flat side of a cleaver. You want to crack the skin and break the flesh slightly without turning it into a pulp.

Slice the cucumber in half lengthwise and scoop out the seeds with a spoon. Cut the remaining flesh into bite-sized chunks.

Toss the cucumber pieces with 0.5 tsp of sea salt and let them sit for 10 minutes to draw out excess moisture. Rinse thoroughly under cold water and drain well.

In a serving bowl, whisk together the finely chopped garlic, caster sugar, light soy sauce, rice vinegar, and chili oil until the sugar has completely dissolved.

Add the drained cucumbers to the dressing and toss well to coat. Let the salad marinate for at least 10 minutes before serving to allow the flavors to penetrate the flesh.

Serve chilled, with an extra drizzle of chili oil on the side for those who prefer more heat.