It’s not often you come across a dish that is as much fun to prepare as it is to eat. Smacking the cucumber with the back of a knife or cleaver, or even a hammer, creates lovely nooks and crevices for the dressing to find its way into, resulting in a punchy, refreshing dish for those swelteringly hot days.

Note

If chilli oil isn’t your thing, you can make a milder version of this salad. Heat 1 tablespoon of vegetable oil in a small pan over medium heat until smoking and pour it over the salad, along with the dressing, made without chilli oil. The flavour of cooked oil is a common and welcome addition to fresh garnishes and condiments in Chinese cuisine.

This recipe is an edited extract from Chinese-ish by Rosheen Kaul and Joanna Hu, photography by Armelle Habib. Murdoch Books RRP $39.99. Buy now