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Hot and Sour Cucumbers with Seaweed and Burnt Chili

From: bonappetit.com
SERVES 8

Burnt Chili Soy
2 tablespoons coarsely crumbled dried wakame
9 red Fresno chiles or red jalapeños
1 cupchopped scallions, dark-green parts only (from about 12 scallions)
1/2 cup sugar
1/2 cup tamari soy sauce
Cucumbers
1 teaspoon dried shrimp
3 teaspoons toasted sesame oil, divided
1 teaspoon Sichuan peppercorns
6 kirby cucumbers
1 tablespoon kosher salt
1/4 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)

Burnt Chili Soy

Place wakame in a small bowl. Cover with 1 cup boiling water; let sit until reconstituted, 5–6 minutes. Drain wakame, reserving 1/2 cup soaking liquid. Tear wakame into bite-size pieces, if needed. Cover and chill wakame.

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).

Process chiles, scallion tops, sugar, tamari, and 1/2 cup reserved wakame soaking liquid in a blender until a coarse purée forms. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Cucumbers

Place shrimp in a small bowl. Cover with 1/4 cup boiling water; let sit until reconstituted, 5–6 minutes. Drain shrimp; discard soaking liquid. Chop shrimp; set aside.

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.

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.

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.