Prepare the Cucumbers: Wash and dry the cucumbers thoroughly. Trim off the ends. Lay a cucumber on a cutting board and place the flat side of a large chef's knife on top of it. Firmly (but not violently!) press down or hit the knife with the heel of your hand to smash the cucumber until it splits open.

Cut into Pieces: Once smashed, chop the cucumber into irregular, bite-sized pieces, about 2-3 cm long. Repeat with the second cucumber.

Salt the Cucumbers: Place the smashed cucumber pieces in a colander or sieve set over a bowl. Sprinkle evenly with the 1 ½ teaspoons of sea salt and toss gently to coat. Let them sit for 15-20 minutes. You will see a significant amount of water drip into the bowl below.

Make the Dressing: While the cucumbers are salting, prepare the dressing. In a small bowl, whisk together the light soy sauce, rice vinegar, toasted sesame oil, caster sugar, and red chilli flakes. Continue whisking until the sugar has completely dissolved. Stir in the minced garlic.

Rinse and Dry: After 15-20 minutes, give the cucumbers 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 to them. What works best for me is gently squeezing them in a clean towel.

Combine and Serve: Transfer the dry cucumber pieces to a medium-sized serving bowl. Pour the prepared dressing over the top. Add the toasted sesame seeds and toss everything together until the cucumbers are well-coated. Garnish with sliced spring onions, if using, and serve immediately for the best texture.