Asian Sea Salt
This recipe creates a unique Asian-inspired sea salt blend. You will combine kaffir lime leaves, Szechuan peppercorns, Chinese five spice, and flaked sea salt. The mixture is crushed, then briefly baked to dry it out. Once cooled, it becomes a fragrant seasoning salt ideal for sprinkling over grilled meats or vegetables. The salt can be stored for future use, and the method includes suggestions for creating different flavour variations.
Ingredients
- 6 kaffir lime leaves, shredded
- 2 teaspoons szechuan peppercorns
- 1/2 teaspoon Chinese five spice powder
- 40 g flaked sea salt
Method
- Set your oven to 150°C. Put the shredded lime leaves, Szechuan peppercorns, Chinese five spice powder, and flaked sea salt into a mortar.
- Use a pestle to pound the contents until they are coarsely crushed.
- Move the crushed mixture onto a baking tray.
- Bake the mixture in the oven for 5 minutes or until it has dried.
- Allow the baked salt to cool down fully.
- For a gift idea, you can create a kebab kit by putting small bags of this flavoured salt with bamboo skewers.
- Keep the finished salt in an airtight container placed somewhere cool and dark. it will last for up to 3 months.
- For a chilli-herb version, swap the lime leaves, peppercorns, and five spice for chopped fresh thyme, dried oregano, and dried red chilli flakes.
- For a citrus sea salt, use the finely grated rind from an orange, a lemon, and one and a half limes instead of the original aromatics.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryAsian
AuthorSonya01
