Now we make our own Slimming World friendly versions like these Syn Free SaltandPepperChips. Or you could even try our syn free SaltandPepper Pork recipe with what you have left over
In a bowl, mix together the cornflour, salt, and cracked black pepper. I think it was just luck that I cooked the prawns for the right time and they were incredibly succulent
I am always on the lookout for new recipes to try and for a while I had been seeing recipes for saltandpepper chicken and people doing a 'Chinese Fakeaway'
Everything was good, but my favourite dish was the saltandpepper tofu. Heat the oil in a large frying pan and begin to stir fry the broccoli, peppers, mushrooms, and onion
Heat a wok on a high heat and toast the peppercorns for a couple of minutes until they become aromatic, transfer to a mortar and pestle and lightly crush, stir in the salt
Mix the salt, black pepperand Szechuan peppercorns together. I found by trial and error that you need to sort through the peppercornsand discard the tiny black seeds and twigs and only use the reddish brown husks in the recipe
Saltandpepper ribs are a great favourite as are barbecue ribs. Instructions Peel and crush the garlic in a pestle and mortar with the fennel seeds and black peppercorns
Tip them in a mortar and pestle with the rock saltand pound until they are coarsely powdered. In a frying pan, toss in the black and Sichuan peppercornsand dry-fry until just heated
Serve with steak, chipsand peas. Pour excess oil from the pan and add the vinegar. Stir through the cream, bubbling to thicken a little, then add as much extra pepper as you like
Remove all the oil from the wok and quickly stir-fry the sliced chilli and spring onion add the cooked spareribs to the wok sprinkle the saltandpepper mixture over the ribs, quickly mix all the components together and remove immediately from the heat
I based the recipe on Fuschia Dunlop’s traditional SaltandPepper Squid - Jiao Yan You Yu - which she included in her recent book Every Grain of Rice and I adapted it to take into account what I learnt about preparing seafood inside the kitchen of the China Sichuan - the use of a small amount of egg white to help the potato flour adhere to the fish
![Salt, Pepper & Rosemary Cheese Crackers [Recipe]](http://cdn.mytaste.org/i?u=group2%2FM00%2F32%2F15%2FCgAIN1gUUIKAA_fCAEy03XHjhoM706.jpg&w=330&h=270&c=1)
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