Daddy Bao recipe | Szechuan cucumber

PUBLISHED ON April 14, 2023

This dish is a staple in many parts of East Asia and has been a classic on our menu since day one. It might be a small dish but it definitely packs a real flavour punch. We’ve tasted and iterated it so many times but think this version has the perfect balance. It’s on our menu as a sharing dish but we can guarantee it will be hard not to fight over that final piece. Here’s our version of the recipe so you can try it for yourself at home:

500g baby cucumber
12g salt
17g peeled garlic cloves
30g crispy chilli oil
30g soy sauce (we use gluten free tamari but light soy would be fine)
30g caster sugar
80ml sesame oil
125ml rice vinegar
125ml water

1. Smack the cucumbers gently with a rolling pin so it will absorb the ingredients better
2. Cut the cucumbers diagonally into 1cm wide rounds
3. One cut place in a bowl, mix with the salt and leave for 30 minutes
4. Whilst the cucumbers are salting, finely chop the garlic
5. Add the garlic to a small bowl and add the soy sauce, sugar, chilli oil and sesame oil and mix together
6. After 30 minutes place the cucumbers in a sieve and rinse thoroughly under cold water
7. Place the cucumbers back into a large bowl and cover with the dressing
8. Combine the water and vinegar together
9. Place into container and allow to pickle for 4-6 hours (best to eat straight away) or it can be stored in the fridge for up to 2 days

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