Pepper - Szechuan


Szechuan pepper: from the province of Szechuan in China, it is not a true pepper such as black pepper or chili peppers, but the dried berries of the prickly ash. It's unique earthy aroma and flavour, slightly lemony overtones, is mildly hot leaving a tingly numbness in the mouth.

Uses in Cooking: Lightly toast in a dry fry pan. When cooled, crush seedpods in a mortar/pestle before adding to food. Only the outer husks are put in the food.

Do not add the little black seeds as they have a very gritty texture.

Add the husks towards the end of cooking. This spice goes well with ginger, garlic, onion and star anise. Use it in vegetable & cheese dishes, beef, pork, seafood and duck.

Szechuan Pepper Squid


2 tsp szechuan peppercorns, 800 gm squid tubes, 1 Tbsp bran oil, 160 gm punnet snow pea sprouts - chopped, 4 spring onions - thinly sliced on the diagonal, 3 C cooked white rice.

Lightly toast szechuan peppercorns in a dry fry pan. Cool. Grind peppercorns & 2 tsp salt in a mortar & pestle, remember to remove the little black seeds.

Cut the squid tubes along one side and open them. With a sharp knife lightly score the inside surface with criss crosses, but don't cut too deeply. Then cut the tube into 2-3 cm wide strips. Pat dry. Toss the strips in the pepper mixt.

Heat half the oil in a wok over high heat. Add half the squid, stir fry 2 min. Transfer to a plate. Repeat the process with the remaining squid.

Return all the squid to the wok. Add the sprouts & spring onions & stir fry 1 min more.

Serve on top of rice.

Serves 4

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  • Model: 30
  • Shipping Weight: 30g
  • Manufactured by: China

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