Asian Sea Salt

looks nice to sprinkle on chicken & fish.

• Ready In: 20 mins
• Yields: 1/4 cup

Ingredients

• 6  kaffir lime leaves, shredded
• 2  teaspoons szechuan peppercorns
• 1⁄2 teaspoon Chinese five spice powder
• 40  g flaked sea salt

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.