Bottle Ground Food Seasoning Spice Roasted Szechuan Pepper- Salt Powder

Bottle Ground Food Seasoning Spice Roasted Szechwan Pepper- Salt Powder

Roasted Szechuan Pepper-Salt are common seasonings in various regions of China. Put Szechuan peppercorns, black pepper, white pepper, etc. with sea salt together in a pan ,whit low fire for about one or two minutes until the pepper aroma overflows.The pepper-salt powder is formed by pepper powder that peppercorns are fried and sauteed . If sea salt is added, it will become salt and pepper, and it is often used for frying foods. It is one of the most common flavors of Sichuan cuisine. It is fragrant and salty and is used in hot dishes.It is widely used in various diets.

The classic dishes

Szechuan Salt and Pepper Shrimp (Prawns),Crispy and crunchy on the outside, soft and juicy on the inside, these Szechuan Pepper-salt and Pepper Shrimp (Asian salt and pepper prawns) are packed with flavor, and a little kick from the szechuan pepper salt mix and crushed chili flakes pepper. So easy to make and always a favorite!This Szechuan Salt and Pepper Shrimp recipe is a slight twist on the classic, ever-popular salt and pepper shrimp (or salt and pepper prawns as we call them in Australia and NZ). Salty, spicy, zesty shrimp fried to crispy perfection with the shell (AND the head!), and dusted with a spicy roasted szechuan salt! It’s no wonder why this dish is so popular.

1,To make pepper-salt: In a small saute pan over medium heat, toast the Sichuan and white peppercorns, shaking the pan, for about 3 minutes.Do not let them burn.They may smoke and         pop like popcorn; this is OK.

2,Remove the pan from the heat; set aside to cool slightly.In a spice mill or with a mortar and pestle, coarsely grind the peppercorns.Transfer to a bowl and combine with the salt.Set aside.

3,To make shrimp: In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking.Working quickly, in a bowl, toss the shrimp in the cornstarch and remove the             excess cornstarch by shaking the coated shrimp in a sieve or strainer.

4,Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes.With a large spatula or other implement, hold the shrimp in place, tip the wok           and very carefully pour off and discard the excess oil.

5,Add the garlic, chili pepper and pepper-salt mixture.Return the wok to the heat and toss the shrimp with the spice mixture until the spices release their fragrance and coat the shrimp,            about 1 minute.

6,Remove from the heat.(A step ahead: The pepper-salt can be made a week or more ahead and kept, covered, at room temperature.)

Salt and szechuan pepper duck

1,Preheat oven to 200°C. Wash the duck inside and out under cold running water. Pat dry with paper towel. Use a metal or bamboo skewer to pierce the breast all over. Place the ginger in the cavity. Place the duck, breast-side down, in a large roasting pan.

2,Combine the sherry, kecap manis and Chinese five spice powder in a small bowl. Brush half the sherry mixture over the duck. Roast, uncovered, in preheated oven for 30 minutes.

3,Reduce oven temperature to 180°C. Remove duck from oven and turn breast-side up. Brush with half the remaining sherry mixture and roast for a further 45 minutes. Remove duck from        oven and turn breast-side down. Brush with remaining sherry mixture and roast for a further 30 minutes or until the juices run clear when the thigh is pierced with a skewer. Turn the oven        off. Transfer duck to a heatproof serving platter. Cover loosely with foil and return to the oven to keep warm.

4,Meanwhile, heat a small frying pan over low heat. Add the sea salt flakes and szechuan pepper and cook, stirring, for 1 minute or until fragrant. Remove from heat and set aside.

5,Heat half the oil in a wok over high heat until just smoking. Add the almonds and stir-fry for 2 minutes or until toasted. Transfer to a plate. Heat the remaining oil in the wok over high heat        until just smoking. Add the bok choy and choy sum and stir-fry for 3 minutes or until just wilted. Add the toasted almonds and soy sauce and stir-fry for 1 minute or until well combined and      heated through.

6,Use sharp kitchen scissors to cut the duck along either side of the backbone. Discard the backbone. Cut the duck in half again to make 4 equal portions. Place steamed rice in serving        bowls. Top with almond mixture and pieces of duck. Sprinkle duck with the szechuan pepper mixture and serve immediately.