Wash and Prep Cucumbers: Wash and dry the cucumbers thoroughly. Trim off the ends. Lay a cucumber on a sturdy cutting board and place the flat side of a large chef's knife on top of it.

Smash the Cucumbers: Firmly but carefully, press down or bash the flat of the knife with the heel of your hand. You'll hear a satisfying crack. Continue along the length of the cucumber until it's split open and lightly crushed all over. Repeat with the second cucumber.

Cut into Bite-Sized Pieces: Use your hands or a knife to break the smashed cucumber into irregular, bite-sized chunks, about 2-3 cm each.

Salt and Drain: Place the cucumber pieces in a colander or sieve set over a bowl. Sprinkle with the 1 tsp of fine sea salt and toss to coat. Let it sit for at least 15 minutes (or up to 30) to draw out the excess water. You'll be amazed at how much liquid collects in the bowl.

Make the Dressing: While the cucumbers are draining, prepare the dressing. In a medium bowl, whisk together the minced garlic, sliced red chilli (if using), light soy sauce, Chinkiang vinegar, toasted sesame oil, chilli crisp, caster sugar, and ground Sichuan peppercorns. What works best for me is to taste the dressing at this stage and adjust if needed – you might want a bit more vinegar for tang or a touch more sugar.

Rinse and Dry: Once the cucumbers have rested, give them a very quick rinse under cold water to remove the excess salt. Then, and this is important, pat them thoroughly dry with a clean tea towel or paper towels. We want them as dry as possible so the dressing clings properly.

Combine and Serve: Add the dry cucumber pieces to the bowl with the dressing. Toss everything together until the cucumbers are well-coated. Transfer to a serving dish and garnish with toasted sesame seeds and fresh coriander before serving immediately.