Szechuan pepper, chilli & soy butter served in wax paper

Szechuan pepper, chilli & soy butter

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  • Preparation and cooking time
    • Prep:
    • Plus chilling
  • Easy
  • Serves 6

Flavour butter with pepper, chilli and soy sauce to make your own flavoured butter that will keep for a week. Serve with Asian greens or melted onto steak

  • Gluten-free
  • Vegetarian
Nutrition: Per tbsp
NutrientUnit
kcal95
fat10g
saturates6g
carbs1g
sugars1g
fibre0g
protein0.2g
salt0.4g
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Ingredients

Method

  • STEP 1

    Beat the butter with an electric whisk or in a small blender until pale and fluffy. Finely grind the Szechuan peppercorns using a pestle and mortar. Stir the pepper into the butter with the chilli flakes, then whip in the soy sauce until combined. Spoon into a dish or shape using a waxed wrap or parchment and chill until needed. Will keep for one week. Serve on Asian greens, or melted onto steak.
     

RECIPE TIPS
CHOOSE YOUR PEPPER GRIND

Use a spice grinder for a very fine grind, or use a pestle and mortar for a coarser finish – or if you’ve got the time and inclination, just keep going using a pestle and mortar for a finer texture.

Goes well with

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