Hot and Sour Cucumbers with Seaweed and Burnt Chili

Preparation

1. Burnt Chili Soy

   Step 1

   Place wakame in a small bowl. Cover with 1 cup boiling water; let sit until reconstituted, 5–6 minutes. Drain wakame, reserving ½ cup soaking liquid. Tear wakame into bite-size pieces, if needed. Cover and chill wakame.

   Step 2

   Char chiles over a gas flame or in a broiler, turning occasionally, until blackened all over. Do not peel. Remove seeds; chop chiles (you should have 1 cup).

   Step 3

   Process chiles, scallion tops, sugar, tamari, and ½ cup reserved wakame soaking liquid in a blender until a coarse purée forms. 

   Do ahead: Can be made 1 day ahead. Cover and chill.

2. Cucumbers

   Step 4

   Place shrimp in a small bowl. Cover with ¼ cup boiling water; let sit until reconstituted, 5–6 minutes. Drain shrimp; discard soaking liquid. Chop shrimp; set aside.

   Step 5

   Meanwhile, heat 1 tsp. oil in a small skillet. Add peppercorns and stir until fragrant, about 2 minutes. Transfer to a paper towel-lined plate and let cool.

   Step 6

   Cut cucumbers in half lengthwise. Cut each half into 4 wedges. Cut wedges in half crosswise. Toss cucumbers and salt in a large bowl to coat; let stand for 20 minutes. Drain cucumbers.

   Step 7

   Combine cucumbers, reserved wakame, chopped shrimp, vinegar, remaining 6 ingredients, and remaining 2 tsp. sesame oil in a large bowl. Let stand, tossing occasionally, for 15 minutes before serving. Spoon burnt chili soy over to taste.