Use to season my Chinese coleslaw, deep-fried duck, crab dumplings and more.
1 tbsp Sichuan peppercorns
3 tbsp sea salt
Dry-roast peppercorns and salt in a heavy-based pan. When peppercorns begin to "pop" and become aromatic, take off the heat.
Allow to cool, then grind to a powder in mortar and pestle or spice grinder.
Store in an airtight container.
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