• Kylie Kwong (Kylie Kwong: Heart and Soul)

This is a simple spice mix made from toasted ground Sichuan peppercorns and salt flakes.

Makes

Preparation

5min

Cooking

2min

Skill level

Easy
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Ingredients

  • 1 tbsp Sichuan peppercorns
  • 3 tbsp sea salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Makes 4 tbsp

  1. Dry-roast peppercorns and salt in a heavy-based pan. When the peppercorns begin to ‘pop’ and become aromatic, take off the heat. Allow to cool, then grind to a powder in a mortar and pestle or spice grinder.

 

Kylie Kwong: Heart and Soul premieres on Wednesday 21 November at 8.30pm. The series airs Wednesdays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand