Chiu Chow smacked cucumber

Enjoy this spicy smacked cucumber with steak, if you like, or as an appetiser. ‘Smacking’ the cucumber allows the marinade to be absorbed into the flesh

  • Prep:10 mins
    plus marinating time
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 36
  • fat 1g
  • saturates 0.2g
  • carbs 4g
  • sugars 0g
  • fibre 1g
  • protein 1g
  • salt 0.8g


  • 1 cucumber
  • 1 garlic clove, finely chopped
  • 2 tsp caster sugar
  • 1 tbsp Lee Kum Kee Premium Light Soy Sauce
  • 2 tsp Lee Kum Kee Seasoned Rice Vinegar
  • 1-2 tsp Lee Kum Kee Chiu Chow Chilli Oil, plus extra to serve (optional)


If you have leftovers, then stir-fry them quickly and add to some cooked rice to make a side dish.


  1. Put the cucumber on a chopping board and lightly bash it along the length using a rolling pin, or by using your fist to push down on the flat blade of a cleaver – you want to break the flesh a little but not turn it to a pulp. Cut the cucumber in half and scoop out the seeds, then cut the flesh into bite-sized pieces. Sprinkle over about ½ tsp sea salt (you can do this on the chopping board), leave for 10 mins, then rinse well in cold water and drain.

  2. Mix the garlic, sugar, Premium Light Soy Sauce and Seasoned Rice Vinegar with the Chiu Chow Chilli Oil in a serving bowl. Add the cucumber and leave to marinade for 10 mins. Serve with more of the chilli oil on the side, if you like, for those who prefer more spice.

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