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“looks nice to sprinkle on chicken & fish.”
READY IN:
20mins
YIELD:
1/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 150°C Place the lime leaves, Sichuan peppercorns, Chinese five spice and salt in a mortar and pound with a pestle until coarsely crushed.
  2. Transfer to a baking tray. Bake in oven for 5 minutes or until dry. Set aside to cool completely.
  3. Notes & tips.
  4. Make a kebab kit by packaging tiny bags of flavoured sea salt with bamboo skewers. Store in an airtight container in a cool, dark place for up to 3 months.
  5. Variations: Chilli-herb sea salt - Replace the kaffir lime leaves, Sichuan peppercorns and Chinese five spice with 1 tbs chopped fresh thyme, 2 tsp dried oregano and 1 tsp dried red chilli flakes.
  6. Citrus sea salt - Replace the kaffir lime leaves, Sichuan peppercorns and Chinese five spice with the finely grated rind from 1 orange, 1 lemon and 1 1/2 limes.

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