Ingredients
800 g small cucumbers (about 1.75 lbs), 50 g dried shrimp, 5 cloves garlic, 2 g red chili pepper.
Seasonings
Mixture A: 1 teaspoon salt, 1 tablespoon soy sauce, 3 tablespoons each sugar and white vinegar. Mixture B: 2 teaspoons sesame oil, plus vegetable oil as needed.
Instructions
1. Rinse the dried shrimp and drain well; peel and mince the garlic; remove the stem and seeds from the red chili pepper and cut into thin strips; wash the cucumbers, trim off both ends, cut into 3 cm (about 1 1/4 inch) sections, then using a knife, peel a continuous spiral strip from the surface of each cucumber piece while rotating it, discard the seedy core, and place the cucumber spirals in a bowl.
2. Heat 1 tablespoon of oil in a wok until hot, then stir-fry the garlic, red chili peppers, and dried shrimp until fragrant. Turn off the heat, add the cucumber and Seasoning A, toss to combine, then immediately drizzle with Seasoning B. Transfer to a plate and let sit for 2 hours to allow the flavors to meld before serving. This dish is refreshingly smooth with a natural, appealing presentation.