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What You Need:
(To Make: about ¼ cup)
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5 tablespoons salt
1 tablespoon whole Szechwan peppercorns
½ teaspoon whole black peppercorns
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Translate this recipe:
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| How To Cook: |
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1. Set a heavy 5- or 6-inch skillet over high heat, and pour in the salt and all the peppercorns.
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2. Turn the heat down to moderate and cook, stirring constantly, for 5 minutes, or until the mixture browns lightly. Be careful not to let it burn.
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3. Crush it to a fine powder with a mortar and pestle or wrap the mixture in wax paper and crush it with a kitchen mallet.
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4. Shake the crushed salt and pepper mixture through a fine sieve or strainer into a small bowl and serve it as a dip for Szechwan duck or deep-fried phoenix-tailed shrimp.
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