Chilli crisp oil

Chilli crisp oil

Tags

Asian
sauces

Cook

Ingredients

  • 400ml sunflower oil
  • 2 shallots, thinly sliced
  • 10 garlic cloves, thinly sliced
  • 40g dried chillies
  • 15g medium chilli flakes
  • 15g gochugaru
  • 3cm ginger, sliced
  • 2 star anise
  • 1 tbsp sichuan peppercorns
  • 1 cassia cinnamon stick
  • 50g roasted peanuts
  • 2 tbsp sesame seeds
  • 3 tsp sugar
  • 2 tsp salt
  • 1 tsp msg
  • 1 tbsp Chinese black vinegar

Steps

  1. Cut the dried chillies into roughly even sized pieces using scissors.
  2. In the mortar and pestle grind the peanuts.
  3. Add oil to a pot. Once hot add the garlic and shallots and fry until golden.
  4. Drain and strain the oil to keep.
  5. To that oil, add the spices and sizzle for 3-4 minutes until bubbling.
  6. Meanwhile in a large bowl mix the chillies, sugar, salt, msg, vinegar, peanuts and sesame.
  7. Turn the heat off the infused oil and rest for 2 minutes to slightly cool.
  8. Pour the oil over the chilli blend. Mix together and stir through.
  9. Crush up the crispy shallots and garlic and add it back in.