Smacked Cucumber Salad

The first I'd heard of the hilariously named 'smacked cucumbers' was at Wuli Wuli; the cucumbers bathed in a pungently garlic sauce, that also had a fair amount of sweetness; at first, I found it too much, and then I was going back for more.

The name comes from the technique of smacking the cucumber with the flat of your cleaver (though I used a rolling pin) until the skin of the cucumber splits, leaving you with more surface area for the cucumber to absorb the dressing. Served with a fiery minced pork and noodle dish, this soothed the tongue and made us honk of garlic all night.

Smacked Cucumber Salad

Serves 2 as a side

1 large cucumber
3 cloves of garlic, minced
2 tsp palm sugar
2.5 tbsp rice vinegar
1.5 tsp chilli oil
2 tsp toasted sesame oil
1 tsp light soy sauce
2 tsp salt

Lay the cucumber on a chopping board and smack lightly with a cleaver or a rolling pin. Slice and add to a colander, sprinkling with salt. Leave for 30 mins, then rinse and pat dry with a kitchen towel. Mix together the vinegar, the garlic, sugar, chilli and sesame oils and add the cucumber to the mix, leaving for 10 mins before serving.