300g peanut butter or tahini
100g toasted sesame seeds
100g white miso paste
30g caster sugar
2g salt
200g soy sauce
200g rice wine, cider or white wine vinegar
200g sesame oil
200g water
5 cloves garlic, finely chopped
(Cut into long spaghetti strips using a Japanese slicer)
1.6 litres water
400ml white wine
170g rice vinegar
50g mirin
120g caster sugar
40g salt
40g fresh mint
40g fresh dill
24 black peppercorns
5 bay leaves
1.5kg baby cucumbers, sliced 1mm thick from end to end
(skin left on, then cut into thin strips)
200g plain toasted peanuts
200g toasted sesame seeds
Zest of 4 limes
6g coarse sea salt
3g finely crushed black pepper
3g smoked paprika
2g cayenne pepper
60g soft brown sugar
80g butter, melted
50g pickled cucumber
20g peanut & sesame dressing
15g sesame & peanut crumb
5 mint leaves, ripped
8 coriander leaves, ripped
Fresh lime zest, to finish
Place all ingredients into a bowl and whisk together.
Transfer to a blender and blend until smooth and fully emulsified.
Check seasoning and set aside until needed.
Place the water, wine, vinegars, mirin, sugar, salt, peppercorns and bay leaves into a pan and bring to a simmer.
Remove from the heat, then add the mint and dill leaves.
Leave the liquor to cool completely.
Once cool, add the cucumber strips and sous-vide to impregnate the cucumber 3–4 times.
Refrigerate for 24 hours before using.
Lightly crush the toasted peanuts and sesame seeds.
Mix with all remaining ingredients in a bowl until evenly combined.
Spread onto a silicone or plastic baking mat.
Bake at 160°C for 10 minutes until lightly golden.
Allow to cool, then break into a coarse crumb.
Place the pickled cucumber into a bowl.
Spoon over the dressing and gently coat.
Sprinkle over the sesame & peanut crumb.
Finish with fresh herbs and a little lime zest.
300g peanut butter or tahini
100g toasted sesame seeds
100g white miso paste
30g caster sugar
2g salt
200g soy sauce
200g rice wine, cider or white wine vinegar
200g sesame oil
200g water
5 cloves garlic, finely chopped
(Cut into long spaghetti strips using a Japanese slicer)
1.6 litres water
400ml white wine
170g rice vinegar
50g mirin
120g caster sugar
40g salt
40g fresh mint
40g fresh dill
24 black peppercorns
5 bay leaves
1.5kg baby cucumbers, sliced 1mm thick from end to end
(skin left on, then cut into thin strips)
200g plain toasted peanuts
200g toasted sesame seeds
Zest of 4 limes
6g coarse sea salt
3g finely crushed black pepper
3g smoked paprika
2g cayenne pepper
60g soft brown sugar
80g butter, melted
50g pickled cucumber
20g peanut & sesame dressing
15g sesame & peanut crumb
5 mint leaves, ripped
8 coriander leaves, ripped
Fresh lime zest, to finish
Place all ingredients into a bowl and whisk together.
Transfer to a blender and blend until smooth and fully emulsified.
Check seasoning and set aside until needed.
Place the water, wine, vinegars, mirin, sugar, salt, peppercorns and bay leaves into a pan and bring to a simmer.
Remove from the heat, then add the mint and dill leaves.
Leave the liquor to cool completely.
Once cool, add the cucumber strips and sous-vide to impregnate the cucumber 3–4 times.
Refrigerate for 24 hours before using.
Lightly crush the toasted peanuts and sesame seeds.
Mix with all remaining ingredients in a bowl until evenly combined.
Spread onto a silicone or plastic baking mat.
Bake at 160°C for 10 minutes until lightly golden.
Allow to cool, then break into a coarse crumb.
Place the pickled cucumber into a bowl.
Spoon over the dressing and gently coat.
Sprinkle over the sesame & peanut crumb.
Finish with fresh herbs and a little lime zest.
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