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Print this recipe |
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| Serves:
2 Preparation time: 10 mins +M*Cooking time: 20 mins |
Courses:Starter |
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| Categories:
Salad
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About the recipe
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In Sichuan they love cured pork and for starters you will often find a delicious spicy cucumber salad in vinegar and Sichuan pepper oil. Inspired by these ingredients, I have used smoked bacon or lardons, hich gives this dish its smoky saltiness, and Sichuan peppercorns to provide numbing heat. The cucumber and rice vinegar help to cut through those flavours, making this a nunbelievably addictive and moreish dish. A great starter, it helps to 'kai-wei' - open up the appetite.
* plus marinating
Recipe from
Chinese Food Made Easy by Ching He-Huang (Harper Collins, £17.99) Photography by Kate Whitaker |
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| Ingredients |
100g / 0.22 lb / 3½oz
Smoked lean bacon or lardons, or pancetta
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1 tablespoon
Groundnut oil
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2 teaspoons
Sichuan peppercorns
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1 medium, deseeded and finely chopped
Red chilli
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1 tablespoon (or dry sherry)
Shaohsing rice wine
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2 tablespoons
Toasted sesame oil
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2 tablespoons
Clear rice vinegar or cider vinegar
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200g / 0.44 lb / 7oz, halved lengthways, deseeded and sliced into 1cm/1⁄2 inch thick wedges
Cucumber
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1 - 2 pinches
Dried chilli flakes
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1 very small handful, roughly chopped
Fresh coriander leaves
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(optional)
Dry-roasted peanuts
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| How to cook? |
Cut the bacon (or lardons) into 1cm/½ inch thick pieces. Heat a wok or pan over a high heat and add the groundnut oil. Add the dried chillies and Sichuan peppercorns and stir-fry for a few seconds until fragrant. Add the star anise and bacon or lardons and stir-fry until they have turned golden brown at the edges. Add the chopped chilli and stir-fry for a few seconds. Add the rice wine or sherry, the sesame oil and vinegar and stir-fry for a few seconds, then add the cucumber and stir-fry for a few seconds. Season with the salt, dried chilli flakes and lime juice. Place on a serving plate, drizzle over the chilli oil, garnish with the chopped coriander,sprinkle over some peanuts, if you like them, and serve immediately.
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