Use to season my Chinese coleslaw, deep-fried duck, crab dumplings and more.
Ingredients
1 tbsp Sichuan peppercorns
3 tbsp sea salt
Method
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.