1 tsp RawSpiceBar's Szechuan Peppercorn pepper ground fine
1/2 cup favorite popcorn kernels popped
1/2 cup butter melted
1/8-1/4 tsp chipotle or cayenne powder
Salt to taste
Szechuan pepper oil
6 tbsp RawSpiceBar's Szechuan Peppercorns toasted in a dry skillet and coarsely ground
1 pound large shrimp—shelled, deveined and butterflied
2 tbsp Black peppercorns toasted in a dry skillet and coarsely ground
6 dried birdseye chiles or chiles de arbol
- After toasting and grinding Szechuan and black peppercorns put whole dried birdseye chiles in warm skillet and allow to warm. Feel free to leave out hot birdseye peppers if not desired.
- Heat peanut oil to 110-120 degres and pour into heatproof container with chiles and peppers. After completely cooled can pour into bottle or other storage container (can strain or not) Will keep for 1-2 weeks without refrigeration. If you refrigerate allow to come to room temp if possible.