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recipes sichuan sesame salt
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Try this zesty seasoning sprinkled over watermelon or mango—or even grilled seafood.
2.6
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The flavors of this fish are out of control—super spicy, super intense, super delicious.
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Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly.
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Edward Kim, of Mott St. in Chicago, delivers a final hit of seasoning with this condiment. Solar salt is coarse and crunchy and keeps its shape; Asian markets stock it, but kosher salt is fine, too.
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Muối mè is a 3-ingredient sesame salt mix, which instantly changes the mundane into something special. Sprinkle it over vegetables, rice, and more.
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Tingly, salty, and irresistibly crunchy, this salt-and-pepper shrimp with cubes of crispy polenta (yes, from those tubes!) is a weeknight MVP.
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Mouth-numbing, sweet, salty, and crunchy peanuts you can’t stop eating.
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You’ll find many of the ingredients for this chicken and noodles recipe in the Asian section of your supermarket or health food store. Stock up: We promise you’ll be making this well into fall.
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A light, delicate, and barely sweet Persian rice flour cookie with finely ground pistachios and freeze-dried raspberries for color.
4.5
(4.45)
Vegan
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Crispy tofu cubes get tossed in a sweet and savory glaze that hits all the umami notes.
3.7
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Cream of tartar is optional, but it keeps the sugar from crystallizing, making this caramel foolproof.
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Tingly mapo tofu meets cozy Midwestern chili mac in this one-pot dinner.
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A simple sesame seed crust can take your weeknight rice bowls to new heights. Gingery shaved carrots make a bright, crisp, no-cook side.
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We can't stop staring at the layers of bittersweet ganache and buttery caramel.
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(4.48)
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Treat your shrimp to a roll in shredded coconut and sesame seeds for a gloriously crispy coating.
4.6
(4.55)
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Store the finished nuts in an air-tight container to prevent stickiness.
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This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.
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You can find long beans, the Rapunzel of green beans, at Asian markets.
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Make this yourself, or find furikake in Asian supermarkets or some better-stocked grocery stores.
2.0
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Sichuan peppercorns are technically not peppercorns but dried berries from the prickly ash shrub, and are essential to Sichuan cuisine. They deliver nuanced heat along with a numbing and tingling sensation.
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Spicy Sichuan pepper will leave your lips buzzing. Use any leftover chili oil from this sesame noodles recipe in dressings or marinades.
4.0
(3.88)
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Because nothing will stop us from eating ramen all year long.
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(4.67)
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This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.
3.6
(3.59)