The ground leaves of the prickly ash tree. Sansho is used traditionally in Japanese cuisine for its lemon myrtle-like freshness and Sichuan peppery bite. Add to stir-frys, soups, marinades and sprinkle over food as an alternative to ground Sichuan pepper or black pepper.
SANSHO SQUID2 tbsp cornflour 1/2 tsp salt 1/2 tsp sansho 250 g cleaned fresh baby squid vegetable oil for frying.Cut tentacles from hoods, open out hoods and score on the inside. Cut tentacles into groups of 4, pat all pieces dry between paper towel. Blend sansho and salt with cornflour in a bowl. Heat oil in deep pan to very hot. Dip each piece of squid in cornflour mix Shake to remove excess, and deep-fry until crisp – about 60 seconds. Drain on kitchen towel and serve.