Smashed cucumbers, or pai huang gua, is a Sichuan dish, often served cold as appetisers.
The secret to this cucumber salad recipe is salting the cucumbers. The salt makes the cucumbers taste better and get rid of excess water, which can dilute the dressing.
Preferably to use Chinese Zhenjiang black vinegar in this dish for its complex flavor. If you can’t find it, you can substitute 2 teaspoons of rice vinegar and 1 teaspoon of balsamic vinegar.
Ingredients : (serves 2-3)
1 pc Japanese Cucumber
1/3 tsp Salt
2 tsp Chinese Black Vinegar
1/2 tsp Garlic - minced
1 tsp Light Soy Sauce
1 tsp Sesame Oil
1/2 tsp Sugar
1/2 tsp Chilli Flakes (optional)
Step by Step :
1. Rinse and discard both ends from cucumbers. Cut cucumber into halves. Use a pestle to smash it till they cracked. Cut them into quarters and shorter in about 3cm length.
2. Toss cucumbers with salt and set aside for at least 30 minutes. By salting them, we draw out excess water before tossing with the dressing.
3. Meanwhile, prepare the dressing sauce. Mix the rest of the ingredients in a bowl.
4. Squeeze out excess water from the cucumbers.
5. Add dressing to cucumbers and toss to combine. Serve immediately or chill in fridge for an hour for better taste.
Happy Cooking.
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