Prickly ash salt
By Teague Ezard
INGREDIENTS
3 tablespoons sea salt
1 tablespoon whole Sichuan peppercorns
NOTE: This recipe makes approximately 1/3 cup of prickly ash salt.
METHOD
Dry-roast sea salt and peppercorns in a wok or frying-pan over a gentle heat until fragrant, about 2-3 minutes.
Shake the pan frequently so the mixture doesn't burn.
Allow to cool, then use a mortar and pestle to grind to a fine powder.
Pass through a fine sieve to remove any husks.
Store in a sealed container in a dry place.
Prickly ash salt is at its best when used within 7 days as the pepper loses its fragrance quite quickly once cooked and ground.
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