Prepare the cucumbers: Rinse the cucumbers and pat them dry. Place one cucumber on a cutting board and lay the flat side of a large knife or a rolling pin over it. Gently but firmly smash the cucumber until it cracks open and splits lengthwise. You’ll hear a satisfying, clean crack. The flesh should look slightly fractured but still hold together. Repeat with the second cucumber.

Cut and salt: Slice the smashed cucumbers into bite-sized pieces, about 2-3cm thick. Transfer them to a large salad bowl and sprinkle over the fine sea salt. Toss well with your hands. The salt will begin to draw out water immediately, and you’ll see small beads of liquid forming on the pale green flesh.

Rest the cucumbers: Let the salted cucumbers sit at room temperature for 10 minutes. During this time, the pieces will soften slightly and release their excess moisture, which is crucial for a concentrated flavour. You’ll notice a pool of liquid at the bottom of the bowl after resting.

Make the dressing: While the cucumbers rest, combine the chili crisp, black rice vinegar, light soy sauce, sesame oil, grated garlic, and caster sugar in a small jar. Screw the lid on tightly and shake vigorously until the sugar has dissolved and the dressing looks emulsified, about 20 seconds. The aroma will be pungent, spicy, and deeply savoury.

Drain and dress: Pour off and discard the salty liquid that has collected from the cucumbers. Do not rinse them — you want to keep a touch of seasoning. Pour the dressing over the cucumbers and toss gently with salad servers until every piece is glistening and coated. You’ll see the fiery red oil clinging to every crevice.

Finish and serve: Scatter over the sliced spring onions, fresh coriander, toasted sesame seeds, and ground Sichuan peppercorns if using. Toss once more very gently. Serve immediately for maximum crunch, or let it sit for 5 minutes to allow the flavours to meld further. The finished salad should look vibrant, with bright green and red hues contrasting against the white sesame seeds.