2 telegraph cucumbers, halved lengthways and seeds scooped out
2 teaspoons regular salt
1/3 cup currants soaked in warm water for 10 minutes
½ cup roasted salted peanuts, chopped
lime wedges to garnish
½ cup packed kimchi
2 spring onions, thinly sliced
1 tablespoon rice vinegar
2 teaspoons sriracha chilli sauce
2 teaspoons fish sauce
1 teaspoon sesame oil
3 tablespoons grapeseed oil
Chop the cucumbers in irregular shapes. Place in a bowl, sprinkle with the salt and toss together. Transfer to a sieve and leave for 20 minutes to drain.
Dressing: Place all the ingredients in a food processor and blend until smooth and bright orange. It will be thick.
To serve: Pat the cucumbers dry on kitchen towels. Drain the currants. Toss the cucumbers with half each of the dressing, currants and peanuts then transfer to a serving bowl. Scatter over the remaining currants and peanuts. Serve the remaining dressing separately.