Prepare the Cucumbers: Wash the cucumbers thoroughly. If using English cucumbers, you can peel them partially in stripes for a decorative effect and to slightly reduce bitterness, but it’s not essential. For Persian cucumbers, simply wash well. Using a mandoline or a very sharp knife, thinly slice the cucumbers into rounds, about 2-3mm thick. You want them uniform in size.

Salt and Drain: Place the sliced cucumbers in a large bowl. Sprinkle generously with the 10g of fine sea salt, ensuring every slice is coated. Toss well. Let them sit for at least 20 minutes, or up to 45 minutes. You'll notice water beginning to pool at the bottom of the bowl, and the cucumber slices will start to look slightly softened and more pliable, losing their rigid structure. This is a crucial step for achieving that signature crispness.

Rinse and Squeeze: After draining, transfer the cucumbers to a colander and rinse them thoroughly under cold running water to remove the excess salt. Taste a piece to ensure it’s not too salty. Once rinsed, transfer the cucumbers to a clean kitchen towel or several layers of paper towels. Gather the towel around the cucumbers and squeeze out as much excess water as you possibly can. Don't be shy – really wring them out until they feel significantly drier and have a slightly firmer, almost squeaky texture. This ensures they're ready to absorb the dressing without becoming watery.

Prepare the Dressing: In a medium bowl, whisk together the toasted sesame oil, light soy sauce, rice vinegar, lime juice, granulated sugar, minced garlic, grated ginger, and chilli oil. Whisk vigorously until the sugar is fully dissolved and the dressing looks emulsified and slightly opaque, with a fragrant, pungent aroma. Taste and adjust seasoning if necessary – you might want a touch more sugar for sweetness or chilli oil for heat.

Combine and Chill: Add the thoroughly drained and squeezed cucumbers to the bowl with the dressing. Toss everything together gently but thoroughly, ensuring every cucumber slice is well coated in the vibrant, spicy liquid. The salad will immediately start to smell incredibly appetising with a strong garlic and ginger kick.

Garnish and Serve: Transfer the salad to a serving dish. Garnish generously with toasted white sesame seeds and thinly sliced spring onions. If using, scatter the finely sliced red chillies over the top for an extra visual and flavour punch. The salad is best served immediately for maximum crispness, though it can be chilled in the refrigerator for 15-20 minutes to allow the flavours to meld further and for it to become even more refreshing. When ready, the cucumbers will still have a delightful crunch, and the dressing will cling beautifully to them.