Make sea salt into the ultimate Asian finishing flavour by adding pickled ginger, rice wine vinegar, green tea leaves and crushed red pepper.
Pat dry ginger slices with paper towel. Place ginger on parchment paper-lined baking sheet. Bake in preheated 135ºC oven for 45 to 60 minutes or until ginger is dried. Cool slightly then coarsely chop.
Cook vinegar in medium nonstick fry pan on medium heat 10 to 15 minutes or until reduced to 1 tablespoon. Add sea salt; cook and stir 5 minutes or until sea salt is dried.
Mix sea salt, chopped ginger, green tea and chilli flakes in small bowl until well blended. Store in tightly covered jar in cool, dry place. If needed, break up any clumps before using.
Makes approximately 6 tablespoons.
Usage suggestion: Sprinkle over rice, noodle soups, chicken and fish dishes.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe is from the Flavour Forecast 2015. Visit www.mccormick.com.au to explore all eight Flavour Forecast 2015 trends.
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