Spicy bacon and cucumber salad
By: Ching He-Huang From: Market Kitchen
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- Prep time:
- 5 mins
- Cook time:
- 5 mins
- Serves:
- 2
Ching He Huang makes a warm salad starter that is known in China as a ‘kai-wei cai’ or palate opener, as its spicy kick will open your taste buds and fuel your appetite
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Ingredients
- 1 tbsp groundnut oil
- 6 long dried chillies
- 2 tsp Sichuan peppercorns
- 1 Star anise
- 100g smokedlardons of Bacon
- 1 medium red chilli, deseeded and finely chopped
- 1 tbsp shaoxing rice wine or dry Sherry
- 2 tbsp toasted Sesame oil
- 2 tbsp clear rice vinegar or Cider vinegar
- 200g Cucumber, halved lengthways, deseeded and sliced into 1cm thick wedges
- 1 pinch sea salt
- 1-2 pinches dried red chilli flakes
- 1 tbsp lime juice
- 1 tbsp chilli oil
- 1 small handful coriander leaves, roughly chopped
- dry-roasted Peanuts, to serve
Method
1. 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.2. Add the star anise and bacon and stir fry until the lardoons turn golden at the edges. Add the chopped chilli and stir-fry for a few seconds more.
3. Splash in the rice wine or sherry, the sesame oil and the vinegar and stir-fry briefly. Add the cucumber and stir-fry for a final 30 seconds.
4. 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 salt, dried chilli flakes and lime juice.
5. Serve at once drizzled with chilli oil and garnished with coriander and peanuts.
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