Bloody mary seafood salad
Serve this bloody mary seafood salad as a starter or light lunch. The sauce also makes a fabulous bloody mary drink topped up with a little more tomato juice
Chiu Chow smacked cucumber
- Preparation and cooking time
- Prep:
- plus marinating time
- Easy
- Serves 4
Skip to ingredients
- 1 cucumber
- 1 garlic clovefinely chopped
- 2 tsp caster sugar
- 1 tbsp light soy sauce
- 2 tsp rice vinegar
- 1-2 tsp chilli oilplus extra to serve (optional)
Nutrition: Per serving
- kcal36low
- fat1glow
- saturates0.2g
- carbs4g
- sugars4g
- fibre1g
- protein1g
- salt0.8g
Method
step 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.
step 2
Mix the garlic, sugar, light soy sauce and rice vinegar with the 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.
