- Yield: 2 Servings
- 1 cucumber (about 400 g/14 oz)
- 2 tbsp sunflower oil
- 1 long red chilli, deseeded and finely diced
- 2 garlic cloves, crushed
- 1 tbsp light soy sauce (usukuchi shoyu)
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 tsp yukari purple shiso seasoning
- generous pinch of Maldon sea salt flakes
- micro red amaranth edible flowers
How to Make It
- Cut the cucumber in half lengthways, then cut each half diagonally into 5-mm (¼-inch) thick slices. Prepare all the other ingredients so they are ready to be added to the wok.
- Heat the wok on your stove’s largest and highest flame until it is seriously hot and smoke rises. Add the sunflower oil and swirl it around. Now carefully add the cucumber slices to the wok (the oil may splatter so watch out), spreading the slices out so that the base of the wok is thoroughly covered and fry for 1 minute without stirring. After a minute, the cucumber should start to blister and get lightly charred.
- Now add the red chilli and garlic and stir-fry for about 30 seconds until fragrant, then add the light soy sauce and rice vinegar and mix well.
- Remove the pan from the heat, add the sesame oil and 1 tsp of Yukari purple shiso seasoning and mix well. Transfer to a serving bowl, sprinkle with the remaining yukari purple shiso seasoning and add a generous pinch of sea salt flakes, the micro red amaranth and edible flowers. Serve immediately.