Ma-La Cucumber Fans
Submitted by k6progirl
Ma-la cucumber fans with Szechuan peppercorns, chili flakes, ginger, garlic, soy sauce, rice vinegar, and sesame oil. A numbing-spicy Chinese cold appetizer with an elegant fan cut.
YIELD
4 servingsPREP
45 minCOOK
25 minREADY
70 minMa-la means “numbing and spicy” in Chinese cooking, and these cucumber fans deliver exactly that. Cucumbers scored into delicate fan shapes using the chopstick cutting technique, salted to draw out excess water, then tossed in a hot wok with Szechuan peppercorns, dried chili flakes, fresh ginger, and garlic before being dressed with soy sauce, rice vinegar, sugar, and sesame oil.
The chopstick trick is brilliant. Place two chopsticks alongside the cucumber piece in a V-shape on the cutting board, then slice at ⅛-inch intervals. The chopsticks stop the knife from cutting all the way through, creating a connected fan that opens up beautifully and absorbs the sauce between each slice.
Salting for 30 minutes and pressing out the water is what makes the texture right. Without this step, the cucumbers release water into the sauce and dilute everything. After salting and draining, the flesh is pliable and ready to soak up that ma-la dressing.
Pro Tips
- Use the freshest Szechuan peppercorns you can find. Stale ones lose their numbing quality.
- The aromatics need only about 10 seconds in the wok. Any longer and they burn. Work fast.
- Remove most of the peppercorns before serving. They’re there for flavor, not for biting into.
- Serve at room temperature or slightly cool for the best texture and flavor.
Variations
- Add a teaspoon of chili oil for more heat without additional solid chili.
- Toss in thinly sliced scallions as a garnish before serving.
- Use this same ma-la dressing on blanched green beans or shredded cabbage.
Ingredients
Directions
Remove the tips from the cucumbers, then cut them up into 2-inch lengths.
Grasp cucumber lengthwise between chopsticks held in a V-shape on a cutting board, then cut the cucumber crosswise at ⅛ inch intervals into a fan (chopsticks prevent knife from cutting clear through the cucumber).
Toss the cucumbers with salt and set aside for thirty minutes to soften.
Drain, rinse with cold water, then press gently between palms to remove excess water.
Heat a wok or medium-size heavy skillet over moderate heat until hot enough to sizzle a bead of water slowly.
Add corn or peanut oil, swirl to glaze bottom, then reduce heat to low.
When hot enough to sizzle a ginger thread, add ginger, garlic, chili, and peppercorns.
Toss until fully fragrant, about ten seconds, then add a pinch more chili if your nose tells you it’s needed.
Add cucumber, toss to combine, then add soy, vinegar, sugar, and sesame oil.
Toss until sugar dissolves and liquid is hot.
Taste and adjust with a bit more sugar if needed to bring out the full flavor of the chili.
Scrape the mixture into a shallow bowl and set aside to cool, stirring occasionally.
Before serving, remove most of the peppercorns.
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