These tangy pickles served in soy, rice wine vinegar, garlic and chilli oil will complement other spicy dishes
Prep:10 mins
Serves 8
2 large cucumber, about 450g, ends trimmed1 tbsp finely chopped garlic2 tbsp caster sugar1 tbsp light soy sauce2 tbsp Chinese black or regular rice wine vinegar2 tbsp chilli oil
STEP 1Take a rolling pin or cleaver and smack the cucumbers so that they split, then chop into 2.5cm pieces. Put in a bowl with all the remaining ingredients and 1 tsp salt, and toss together. Serve alongside any of the other dishes.
