Step 1

Smash - Hit cucumbers with a meat mallet, rolling pin or similar to make the sides burst open. Cut in half lengthwise then into 2.5cm/1" pieces.

Step 2

Salt 30 min - Place in a bowl, toss with salt. Set aside for 30 minutes to draw out water (Note 5). Drain/strain and discard salty water, leave cucumbers in same bowl.

Step 3

Whisk Dressing in a bowl.

Step 4

CHECK spiciness of your chilli crisp - they vary by brand. If using Laoganma, stick with recipe, else adjust to taste.

Step 5

Toss - Put green onion, eschalots, sesame seeds, dressing and chilli crisp in with the cucumbers. Toss until eschalots go floppy - ~30 seconds.

Step 6

Serve, sprinkled with extra sesame seeds and dollops of chilli crisp if you dare!

Step 7

Note: Water continues to come out of cucumbers so after few hours/next day, you'll have a lot more dressing but not as intense flavoured. So eat/serve with spoon to get plenty of dressing in every bite!