Chili Crisp
Directions
- 1Finely slice some shallot, garlic and ginger.
- 2Fry the shallot gently until golden brown, then strain through a sieve and leave to cool and crisp up.
- 3Using the same oil, repeat this with the garlic and ginger, frying separately, then drain and leave to cool and crisp.
- 4Add a secret blend of spices to the frying oil and heat gently for 20 minutes just to infuse.
- 5In a bowl add chili flakes, Sichuan peppercorns, chili powder, sugar, salt, MSG and mix everything together.
- 6Pour over the infused oil and enjoy this.
- 7Leave the oil to cool then add some sesame oil, soy sauce, black rice vinegar, toasted sesame seeds and that crispy ginger, garlic and shallots.
- 8Mix everything together and this chili crisp is ready to go.
Ingredients
- 1 shallot
- 1 head garlic
- 1 piece ginger
- 1 cup oil
- 2 tablespoons chili flakes
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon chili powder
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon MSG
- 3 sticks cinnamon
- 3 pieces star anise
- 1 piece dried chilies
- 3 pieces cardamom
- 1 tablespoon black peppercorns
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon black rice vinegar
- 2 tablespoons toasted sesame seeds
Equipment
knifesievefrying panbowl
Related recipes
Chili Garlic Noodles
Chinese · Soup10m
Spicy Wontons
Chinese · Soup
Creamy Dan Dan Noodles
Chinese · Soup
Chinese Hot and Sour Soup
Chinese · Soup
Tomato beef soup (罗宋汤)
Chinese · Soup
15-Minute Steamed Chicken
Chinese · Soup
Steamed Chicken with Chinese Sausage and Mushrooms
Chinese · Soup
Mapo Tofu
Chinese · Soup
Egg Drop Soup
Chinese · Soup
Ground Beef Mongolian Noodles
Chinese · Soup
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup