Sichuan Potato Pepper Salad

Have you tried green Sichuan peppercorns? If not, then highly recommend you do - as it’s citrusy & floral aroma with more potent numbing kick makes a dish quite unique! Here’s presenting Potato Batons & Peppers dressed in spiced numbing oil tempered with soy-vinegar duo - a house favorite that we often have it alongside dumplings or cold noodles.

Ingredients (serves 6-8 as a side)

500g Yukon Gold/Yellow Potatoes (waxy variety), julienned or super thin batons

1 small red bell pepper, julienned

2 Jalapeño, de-seeded & julienned

4 scallions, thinly sliced

15g Cilantro (including stems), finely chopped

Numbing Oil

1/2-3/4 tsp Green Sichuan Peppercorns, (sub Red Variety); adjust based on your tolerance for numbing sensation

1 tsp Cumin seeds

2 tsp Coriander seeds

1 pod Black Cardamom or 4 Green Cardamom pods, seeds removed

1 tsp Chili Flakes

1.5 tsp Sugar

3/4 tsp Salt

45ml Neutral Oil

Dressing

3 tbsp Light Soy Sauce (substitute with Tamari for GF and with Coco Aminos for Soy-free)

1.5 tbsp Rice Wine Vinegar

1 tsp Toasted Sesame Oil

Garnish

1 tsp Toasted Green Sichuan Peppercorns (optional)

1 tbsp Roasted Sesame Seeds

Chopped Cilantro

Directions

1. In a small pan, add first 7 ingredients of Numbing Oil. On medium flame, dry roast for 3-4 mins. Now transfer everything on to mortar pestle or spice grinder to coarsely grind the aromatics. In a large heatproof bowl, add scallions & ground aromatics & heat up oil until shimmering. Pour the hot oil onto the aromatics, mix well & cover. Keep it aside

2. Bring a large pot of water to boil. Set up an ice bath in a large bowl or fill a large strainer with ice. Line a large baking sheet or your kitchen work surface with paper towels. Once vigorously boiling add potato batons. Cook for 5 mins then transfer them straight into the ice bath or ice lined strainer to stop the cooking. Transfer them on to the paper towel lined sheet/surface, to remove as much moisture as possible

3. Now add julienned peppers & half quantity of cilantro to the bowl with aromatic oil. Add dried potato batons into the bowl, give everything a gentle mix. Now add all dressing ingredients with remaining cilantro. Mix, mix & mix (but gentle enough to not to break the potatoes). Let it sit & flavors come together for 1-2 hrs

4. Garnish with Sichuan peppercorns, sesame seeds & cilantro. Serve right away!