Add Sichuan and black peppercorns to dry pan (no oil, no water) under very gentle heat for 5min, stir occasionally. Add fennel seeds and sesame seeds to the mixture and continue stirring under gentle low heat for another 3-5min. Add kosher salt and white pepper and continue to heat gently for 3-5min until salt turns slightly yellow.
Put mixture in a spice grinder and blend to power. Store in an airtight container. Best used to season prawns, seafood, pork and chicken dishes. As a flavouring for deep fried battered seafood and meats.