Smacked Zucchini

🥘 Ingredients

• small zucchini 680 g
• kosher salt 1 tsp
• chili crisp 2 tbsp
• Chinese black vinegar 1 tbsp
• soy sauce 1 tbsp
• palm sugar 1 tsp
• garlic 1 large clove
• steamed rice

1. 1

   Wash small zucchini using a soft bristle brush .
2. 2

   Place the zucchini on a cutting board and smack firmly along their length using a French rolling pin to crack open the tissue along natural lines into crevices without mashing the flesh into mush.
3. 3

   Break the cracked zucchini open and scoop out the central seed mass using your thumb or a grapefruit spoon .
4. 4

   Break the firm flesh into irregular bite-sized pieces, transfer to a colander , toss with kosher salt , and let drain for 30 minutes .
5. 5

   In a mixing bowl , combine chili crisp , Chinese black vinegar , soy sauce , and palm sugar .
6. 6

   Grate garlic directly into the dressing using a microplane grater and stir to combine.
7. 7

   Spread the purged zucchini pieces in a long line across a clean kitchen towel . Roll the towel over the zucchini and twist firmly from both ends to extract as much moisture as possible without crushing the chunks.
8. 8

   Transfer the dried zucchini to the mixing bowl and toss thoroughly with the assembled dressing. Serve immediately as a salad, alongside grilled meats, or over steamed rice . Tightly sealed in a zip-top bag, leftovers keep in the refrigerator for up to 3 days.