Chili crisp chili oil
Serves 1
Directions
- 1Peel and slice the shallots and garlic.
- 2Slice the chili peppers, removing the seeds.
- 3Prepare a selection of different chili peppers for their different spice levels and hues, adding chili flakes and gochugaru to a plate.
- 4Prepare the spices: Sichuan peppercorns, star anise, cinnamon stick, and ginger.
- 5Crush roasted peanuts in a mortar and pestle for extra texture.
- 6Fry the shallots and garlic in oil until golden and crispy.
- 7Drain the crispy shallots and garlic, keeping the infused oil.
- 8Infuse the retained oil with the prepared spices and give it a little fry.
- 9Take the infused oil off the heat and let it cool for a bit.
- 10Combine the chili flakes, sugar, salt, MSG, roasted peanuts, and sesame seeds into a large bowl.
- 11Strain the infused oil over the chili flake mixture.
- 12Give it a good stir.
- 13Add the crispy shallots and garlic to the chili oil and stir.
- 14Transfer the chili oil to a jar.
Ingredients
- 400 ml sunflower oil
- 2 banana shallots
- 10 garlic cloves
- 40 g Chinese dried chillies
- 15 g medium chili flakes
- 15 g Korean gochugaru
- 3 cm piece ginger
- 2 star anise
- 1 tbsp Sichuan peppercorns
- 1 cassia cinnamon stick
- 50 g roasted peanuts
- 2 tbsp sesame seeds
- 3 tsp sugar
- 2 tsp salt
- 1 tsp MSG
- 1 tbsp Chinese black vinegar
Equipment
mandolinbowlpanstrainer
Tips
- The flavor will intensify and develop over time, so it's only going to get better from here.
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