Ingredients:

6 kaffir lime leaves, shredded
2 tspns Sichuan peppercorns
1/2 tspn Chinese five spice
40g (1/4 cup) sea salt flakes

Serves: About 1/4 cup
Preparation time: 20 minutes

Method:

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.

Transfer to a baking tray. Bake in oven for 5 minutes or until dry. Set aside to cool completely.

Notes:

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.

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.

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.

Contributor: Cam