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Tom Parker Bowles
Tom Parker Bowles from Market Kitchen
A fragrant lemony salt from Tom Parker Bowles, perfect for dipping hard boiled quails eggs in for a delightful snacking treat
 

Sichuan dipping salt

Method
 
1. Heat a dry wok or pan over low heat, add the Sichuan pepper and stir fry for about 5 minutes, until pepper husks are richly fragrant - they'll smoke a bit as you cook them. Remove from wok and allow to cool.

2. Grind the pepper corns using a pestle and mortar. Sift the powder to get rid of any stalks or ungrounded husks.

3. Mix with sea salt and use immediately.

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easy
 
Serves: 4
quickcook
Prep: 5 min
Cook: 5 min
 
 

Ingredients

 1 tbsp Sichuan peppercorns
3 tbsp sea salt
 

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