Chilled Cucumbers with Chile Crisp Breadcrumbs Recipe - Los Angeles Times

Ingredients

• 3 ounces sourdough bread, roughly torn into bite-size pieces
• 1/2 cup vegetable oil
• 1/4 cup minced shallots
• 1/4 cup chopped peanuts
• 1 1/2 tablespoons minced ginger
• 1 1/2 tablespoons minced garlic
• 1 teaspoon kosher salt
• 1 teaspoon ground Szechuan peppercorns
• 3/4 teaspoon crushed red chile flakes
• 1/4 teaspoon granulated sugar
• 1 pound (about 4) Persian cucumbers, cut into 1-inch chunks, chilled
• 2 tablespoons soy sauce
• 2 tablespoons brown rice vinegar (or regular rice vinegar)