Cut cucumbers into quarters lengthwise. Remove seeds, then cut in half widthwise.
Place sugar, vinegar, chillies, ginger and 250 ml water in a saucepan over medium heat and stir to dissolve sugar. Bring to the boil, then pour over cucumbers with sesame oil. Refrigerate for 2 hours or overnight, to marinate. Serve topped with spring onions.
As seen in Feast Magazine, Issue 16, pg70.
Photography by John Laurie & Brett Stevens
Place sugar, vinegar, chillies, ginger and 250 ml water in a saucepan over medium heat and stir to dissolve sugar. Bring to the boil, then pour over cucumbers with sesame oil. Refrigerate for 2 hours or overnight, to marinate. Serve topped with spring onions.
As seen in Feast Magazine, Issue 16, pg70.
Photography by John Laurie & Brett Stevens