Instructions: This roasted salt and pepper mixture which is made with Sichuan peppercorns is used throughout China as a dip for deep fried foods. The dry roasting method releases all the flavours of the peppercorns.

50g Sichuan peppercorns
75g coarse sea salt

Heat a wok or heavy frying pan to a medium heat.

Add the peppercorns and the salt and stir fry them until the mixture begins to smoke slightly and brown a little.

Remove the pan from the heat and let the mixture cool.

Then grind it using a grinder clean coffee mill or mortar and pestle.

Seal the mixture tightly in a jar until you are ready to use it.

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