Ken Hom

Salt-and-Pepper Dip

Preparation info

  • 4 tablespoons

    • Difficulty

      Easy

Appears in
Fragrant Harbour Taste: The New Chinese Cooking of Hong Kong
Fragrant Harbour Taste

By Ken Hom

Published 1989

  • About

This dip is a favourite condiment on Hong Kong tables. It is frequently used to add a spicy and salty note to fried foods, but it may be added to any dish, as you prefer.

Ingredients

  • 1 tablespoon Sichuan peppercorns, roasted and finely ground
  • 3 tablespoons coarse salt

Method

Heat a wok or large frying pan until it is hot and add the ground peppercorns and salt. Stir-fry for 1 minute, remove and allow to cool. Then mix in a blender for 1 minute. The dip is now ready to be used or can be saved for future use.