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Chinese spice salt
- Makes
3 tablespoons
- Difficulty
Easy
Published 1999
A vital accompaniment to Chinese barbecued, roasted and fried meats and poultry. Traditionally served in a small, shallow dish and sprinkled onto food as it is about to be eaten.
Ingredients
2 tablespoons 1 teaspoon 2 teas
Method
Dry-roast sea salt and peppercorns over gentle heat until fragrant and lightly coloured. Cool. Grind to a fine powder, then pass through a fine-meshed sieve and discard husks. Mix with five-spice powder and store in a sealed jar.
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