In China, this salt is often served with fried dishes like squid and shrimp. It’s also a great finishing salt.
- 1 Tbsp Sichuan pepper
- 4 Tbsp salt
Place the salt and Sichuan pepper in a wok on medium and stir constantly. Remove from heat when the salt begins to change colour and the scent of the pepper begins to rise (2-4 minutes).
Keep fresh in a sealed jar.
For a Yunnanese version, grill 3 or 4 chilies (Thai or Yunnan), then add to the mortar and grind with the salt and Sichuan pepper. Another variation includes toasted Chinese 5 Spice ground with the salt and Sichuan pepper.