Sichuan pepper and salt

This is a simple spice mix made from toasted ground Sichuan peppercorns and salt flakes.

Kylie Kwong Credit: Kylie Kwong: Heart and Soul

• prep

  5 minutes

• cook

  2 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp Sichuan peppercorns
• 3 tbsp sea salt

Makes 4 tbsp

Instructions

1. Dry-roast peppercorns and salt in a heavy-based pan. When the peppercorns begin to ‘pop’ and become aromatic, take off the heat. Allow to cool, then grind to a powder in a mortar and pestle or spice grinder.

 

Kylie Kwong: Heart and Soul premieres on Wednesday 21 November at 8.30pm. The series airs Wednesdays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.