Step 1

Partially peel the skin of the cucumber.

Step 2

Use the side of a cleaver to smash the cucumber (Alternatively, you may use a rolling pin). Cut the smashed cucumber into bitesize pieces.

Step 3

Add the salt. Mix and leave to rest for 10 mins. Then discard the liquid extracted from the cucumber.

Step 4

Add scallions, garlic & fresh chillies. Heat up the oil then pour it over.

Step 5

Add soy sauce, black rice vinegar, sugar.

Step 6

Cover the bowl with a plate. Shake to mix for 10 seconds. Transfer to a serving bowl/plate.

Step 7

Slice the cucumber lengthways with a vegetable peeler. Stop when the seedy part appears.

Step 8

Turn 90 degrees and continue slicing. Repeat to slice all sides.

Step 9

Put into a salad bowl (exclude the seedy part). Add radish slices.

Step 10

Mix all the other ingredients in a small bowl.

Step 11

Right before serving, pour the dressing over. Toss with chopsticks.

Step 12

For the cutting technique, please refer to the tutorial video below.

Step 13

Using the tip of the knife as a guide to depth. Thinly slice diagonally to a depth of approximately halfway through the cucumber from one end to the other.

Step 14

Turn over to the other side. Slice at right angles to the same depth throughout.

Step 15

Mix soy sauce and sugar in a serving bowl/plate. Place cucumbers on top. Leave to rest for 10 mins (toss around halfway). Then discard all the liquid.

Step 16

Put ground Sichuan pepper, chilli powder & toasted sesame seed on top of the cucumbers.

Step 17

Pour hot oil over the spices. Toss gently then serve (See note 2).