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Szechuan Salt |
Prawn on the Lawn 31-Mar-26 Edit / Create New |
Ingredients:
Before I found my love for cooking, I spent 6 months living in China. There, I experienced some incredible food, unlike any other food I'd eaten. The use of Szechuan pepper, with its slightly numbing effect, is oneof the distinctive flavours that etched itself upon my mind. Making batch of this salt flavouring gives you a great little store cupboard secret weapon. It can be used on chips, deep-fried potatoes, crispy squid or when searing tuna. 1tbsp Szechuan pepper 2tbsp black peppercorns 4tbsp Chinese five spice 9tbsp table salt |
Method:
To make the Szechuan salt, heat a friyng pan over a medium heat and toast the Szechun pepper an dteh black peppercorns for about a minute, to release their aroma.
Transfer to a spice grinder and blitz throughly. Alternatively, crush as finely as possible in a pestel and mortar. Finally, combine with the Chinese five spice and set aside.
Add the table salt to the frying pan, increase the heat to high and cook for abut 2-3 minutes, stiring occasionally, until the salt turns slightly grey (colour change is not essential). Tip the hot salt into the bowl with the rest of the spices and mx, to fuse the flavours together. Set aside and allow to cool.
Keep in an airtight container and it should keep for 6 months.