Chili Oil

3/4 cup oil
2 star anise
1/2 of a small cinnamon stick
½ teaspoon Sichuan peppercorns
3 tablespoons crushed red pepper flakes
1 teaspoon salt
1/4 teaspoon sugar

Place the pot over very low heat and let everything toast together slowly for 15 minutes. Take care not to burn the spices. Use a slotted spoon to remove the spices, and turn off the heat. Let the oil cool for about 5 minutes, and then add the chili flakes. Slowly toast these in the hot oil until very fragrant (it should almost smell like popcorn), and very red. Stir in the salt and sugar.

Smashed Asian Cucumber Salad

2 long, seedless cucumbers (1 to 1 1/2 lbs.)
1 teaspoon salt
2 1/2 teaspoons sugar
2 teaspoons sesame oil
3 teaspoons light soy sauce
1 1/2 tablespoons rice vinegar
2-4 cloves garlic, finely chopped
1-2 teaspoons chili oil
2 teaspoons toasted sesame seeds
small handful of chopped cilantro

Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.

On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections.

Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.

In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil (or cooked plain oil), and toss it well. Serve, garnished with sesame seeds and cilantro.

Da Corradi Restaurante London