Hot and Sour Cucumbers with Seaweed and Burnt Chili

Name: Hot and Sour Cucumbers with Seaweed and Burnt Chili
Yield: 8 servings
Ingredients: 2 tablespoons coarsely crumbled dried wakame; 9 red Fresno chiles or red jalapeños; 1 cup chopped scallions, dark-green parts only (from about 12 scallions); ½ cup sugar; ½ cup tamari soy sauce; 1 teaspoon dried shrimp; 3 teaspoons toasted sesame oil, divided; 1 teaspoon Sichuan peppercorns; 6 kirby cucumbers; 1 tablespoon kosher salt; ¼ cup Sherry vinegar; 12 garlic cloves, lightly crushed; 6 scallions, chopped; 5 red jalapeños, thinly sliced; 2 Thai chiles, thinly sliced; 1 tablespoon sugar; 1 teaspoon fish sauce (such as nam pla or nuoc nam)

By Danny Bowien of Mission Chinese Food in San Francisco CAPhotography by Alanna Hale

April 16, 2012

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Alanna Hale

Recipe notes