City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Seaweed and Pepper Sprinkle
Jan/Feb 2008

1/2 sheet nori (dried seaweed) finely chopped
2 T. toasted sesame seeds
1/2 t. chile flakes
1 T. sea salt
2 t. cracked pink peppercorns

Put nori, sesame seeds, chile flakes, salt and peppercorns into a bowl and whisk to combine. Sprinkle over steamed rice, deep fried foods or mix with Panko and use as a coating for chicken or pork schnitzels. Makes 1/2 cup.

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