Sansho Powder
Description
The powdered unripe pods and leaves of the prickly ash tree.
Other Common Names
Sansho Pepper, Sansho Leaf. Botanical Name: (Zanthoxylum piperitum)
Description & Use
The ground leaves and unripe seed pods of the prickly ash tree. Sansho is used traditionally in Japanese cuisine for its lemon myrtle-like freshness and Sichuan peppery bite. Add to stir-frys, soups, marinades and sprinkle over food as an alternative to ground Sichuan pepper or black pepper.
Produce of Japan packed in Australia
Nutrition information only applies to spice
SANSHO SQUID
Ingredients:
2 tbsp cornflour
1/2 tsp salt
1/2 tsp sansho
250 g cleaned fresh baby squid
vegetable oil for frying
Instructions:
- Cut tentacles from hoods, open out hoods and score on the inside.
- Cut tentacles into groups of 4, pat all pieces dry between paper towel.
- Blend sansho and salt with cornflour in a bowl.
- Heat oil in deep pan to very hot.
- Dip each piece of squid in cornflour mix
- Shake to remove excess, and deep-fry until crisp – about 60 seconds.
- Drain on kitchen towel and serve.
Heat Level
- 6 out of 10
Weight
10g