Sunday, June 5, 2011

Prickly Ash

Ever since Andrew brought me Prickly Ash from his Asian market, I can’t get enough of it.
When you bite into the Sichuan peppercorn, it makes your whole mouth tingle like crazy and then go numb for a few minutes.

I’ve tried it in Sichuan cooking. I also found that when I mix it with salt, it’s a great rub on grilled meats.

Bon Appetit!

Prickly Ash Salt

3 tablespoons sea salt
1 tablespoon whole Sichuan peppercorns
Note: This recipe makes approximately 1/3 cup of prickly ash salt.

Dry-roast sea salt and peppercorns in a wok or frying-pan over a gentle heat until fragrant, about 2-3 minutes.

Shake the pan frequently so the mixture doesn't burn.

Allow to cool, then use a mortar and pestle to grind to a fine powder.

Pass through a fine sieve to remove any husks.

Store in a sealed container in a dry place.

Prickly ash salt is at its best when used within 7 days as the pepper loses its fragrance quite quickly once cooked and ground.