Spicy Asian Cucumber Salad

Step 1: Hit the cucumbers with a meat mallet, rolling pin or similar tool until the sides split open. Cut them in half lengthwise, then into 2.5 cm pieces.

Tip: Break the sides open without crushing the cucumbers into mush.

Step 2: Put the cucumber pieces in a bowl and toss with the salt. Set aside for 30 minutes to draw out water. Drain or strain the cucumbers, discard the salty water and return the cucumbers to the same bowl.

Step 3: Whisk the rice vinegar, soy sauce and sesame oil together in a bowl.

Step 4: Check the heat of your chilli crisp, as brands vary. If using Laoganma, use the recipe amount; otherwise, adjust to taste.

Step 5: Add the green onion, shallot, sesame seeds, dressing and chilli crisp to the cucumbers. Toss for about 30 seconds, until the shallot softens.

Step 6: Serve with extra sesame seeds and dollops of chilli crisp, if desired.

Step 7: If the salad sits for a few hours or until the next day, the cucumbers release more water and the dressing becomes less intense. Serve it with a spoon so each bite includes plenty of dressing.