Serves
2
Prep Time
5 minutes
Cook Time
20 minutes
2 English Cucumbers
2 Tbsp. Pepperwicks Burnt Chilli Oil
Garnishing options:
- Roasted Peanuts, crushed
- White Sesame Seeds
- Spring Onion Greens, chopped
- Thoroughly wash the cucumbers to get rid of any dirt. Since we are using English cucumbers, we can keep the skin on.
- Place the cucumber over 2 chopsticks and cut at an angle to about 60% of the cucumber height. Flip the cucumber and cut again at an angle to achieve the spring shape.
- Transfer the cucumbers into a mixing bowl along with the Burnt Chilli Oil.
- Mix the cucumber so that it is well coated. Let them macerate in the fridge for 15-20 minutes so that all the flavours of the chilli oil seep into the cucumber.
- Transfer the cucumber into a serving bowl and garnish with any of the above garnishing options or use all three.
Serve chilled.
- You can cut the cucumbers in multiple ways - thin long strips/ribbons, sticks or into diced chunks.
