Smacked cucumber salad

Method

Smack the cucumbers with the side of a knife to crack them, then cut into irregular chunks and toss with salt. Let sit for 10 minutes to release excess moisture, then drain well. Toast the Sichuan peppercorns in a dry wok for 1 minute until fragrant, crush lightly and set aside. Heat a wok over high heat, add a splash of oil and briefly fry the dried chillies and crushed garlic until fragrant, about 30 seconds. Combine the rice vinegar, soy sauce, sesame oil and sugar in a bowl, then pour the hot oil mixture over this dressing. Toss the drained cucumber with the dressing, Sichuan peppercorns and sesame seeds, and serve immediately or chilled.