Chilli & Lime Crumb

By Dani Valent
April 4, 2018
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Author Notes: This flavoured salt is an incredibly versatile condiment. Turn cantaloupe or honeydew melon wedges from a kids’ snack into a thrilling grown-up nibble: arrange cut melon cubes on a platter and sprinkle with the spicy salt.

Mix the flavoured salt with rice flour, then coat calamari or chicken before frying it.

This recipe is from chef Sam Massari and features in my first cookbook, In the Mix: Great Thermomix Recipes.

For more delicious and inspiring recipes go to www.danivalent.com
Dani Valent

Makes: about 150 grams

  • 6 limes, zest only, peeled in strips
  • 2 cinnamon sticks
  • 6 cardamom pods
  • 6 star anise
  • 20 Kaffir lime leaves
  • 10 grams Szechuan peppercorns
  • 10 grams chilli flakes, or dried chillies
  • 15 grams coriander seeds
  • 20 grams salt flakes, such as Murray River salt or Maldon sea salt
  • cubed melon, to serve
  1. Place all ingredients into the mixing bowl and toast for 7 min/100°C/speed 2 until fragrant.
  2. Blitz for 1 min/speed 10 until the spices become a fine powder.
  3. How easy was that? Sprinkle over cubed melon for a sparky pre-dinner conversation starter!

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