Matty Matheson’s Sichuan Chilli Oil Smashed Cucumber with Soy-Cured Egg (Salad)
Serves: 4 – 6
As Matty Matheson says it:
This is just one of the best things ever. The textures and tastes set you up for a perfect meal. Normally, smashed cucumbers are often served simply as a side to just nibble on while you’re waiting for noodles or dumplings to come out. I think this treatment takes the cucumbers to more of comprehensive dish. This is so refreshing. The soy eggs are just Banana Town. Since we’re making a cookbook, we could make something like this a main event. I’m so hyped on this salad, and I know this will be a staple for you and your family or friends, or maybe your lover
This is a sophisticated Asian salad, no doubt.
The black vinegar chilli crisp dressing is sensational and I’ve prepared it separately for different salads of rocket, avocado and poached green beans with great effect.
The soy sauce eggs are the lux element. This shows effort and it won’t go unnoticed.
Christmas is the time for salad and winding down.
This salad is worth every bit of effort.
And save that dressing on its own. Chilli crisp is brilliant.
(There are 5 tbsp of toasted sesame seeds in total here: just a pre-warning.)
(And the eggs need no less than 6 hours resting and ideally overnight.)
Ingredients
Soy Sauce Egges
6 eggs
1/2 c water
1 c soy sauce
3/4 c mirin
Cucumber Salad
2 English cucumbers, cut into 6cm strips*
Salt
1/2 red onion, sliced as thinly as possible
1/2 bunch coriander, chopped
1/2 bunch spring onions, chopped
2 tbsp toasted sesame seeds
Black Vinegar Chilli Crisp Dressing
1/4 c chilli crisp**
2 tbsp black vinegar
2 tbsp soy sauce
3 tbsp toasted sesame seeds
Zest and juice of 1 lime
2 garlic cloves, grated
1 small knob ginger, grated
2 tbsp grapeseed oil
Method
- Starting with the soy sauce eggs: bring a large pot of water to the boil and carefully lower each egg into the pot and set your timer for 6 minutes. Transfer the eggs to an ice bath until they get cold, then peel them.
- To marinate the eggs, place a Ziplock bag in a small bowl. Fill it with the water, soy sauce and mirin, add the eggs and squeeze out the air to ensure the eggs are fully covered by the soy mixture. Seal and store in the fridge for a minimum of 6 hours and ideally a day.
- When you are ready to make the salad, get ready to smash the cucumbers. Lay them out on a chopping board and smash them with the bottom of a pot. Transfer them to a strainer set over a bowl, generously salt them and place them in the fridge for 30 minutes: when done, press them with paper towels to remove all the moisture you can.
- In a large bowl, mix the red onion, coriander and spring onions.
- Make the dressing by combining all of the dressing ingredients and combine/shake well.
- Carefully remove the soy eggs from their bath and break them up gently with your hands. Be artful.
- When you’re ready to serve, get a large platter out. First put down the smashed cucumber. Toss with the dressing. Top with the broken up soy eggs. Add the coriander, onion and spring onions and top with the sesame seeds.
* I used Lebanese. There are apparently 100 varieties of cucumber in the world and whilst they vary (seedless vs non-seedless, thicker vs thinner skin), I lost no sleep over this.
** I cannot – cannot – overemphasis the need to find this which isn’t hard. The substitute is not jarred chilli or chilli oil. In fact, even the best substitute suggestions on Google are lukewarm and suggest you get off your arse.
Robby Dog Cooks 