Chili Crisp Oil

• 总时间: 7 minutes

配料

For the oil infusion

1 cup neutral oil (vegetable, rapeseed, sunflower, avocado)

5 cloves garlic, thinly sliced

1-inch piece fresh ginger, thinly sliced

1 cinnamon stick

2 star anise

2 bay leaves

2 tsp Sichuan peppercorns (lightly crushed for stronger flavour)

For the dry mix (in a heatproof bowl)

1/4 cup dried caramelized shallots

1/2 cup salted roasted peanuts

1/4 cup chilli flakes (adjust to heat preference)

2 tbsp sesame seeds

1 tsp sugar

1/2 tsp salt, or to taste

To finish

1 tbsp rice vinegar or lime juice

1 tsp soy sauce or tamari

步骤

Add peanuts and dried shallots to a blender and blend for a few seconds, so the peanuts are roughly chopped.

In a large heatproof bowl, combine peanuts, shallots , chilli flakes, sesame seeds, sugar, and salt. Set aside.

In a frying pan, add the oil and sliced garlic.

Heat gently over medium-low (oil temp 130C-160C), stirring often, until the garlic turns golden and crisp (about 4–5 minutes).

Immediately remove with a slotted spoon and drain on kitchen paper. Set aside.

To the same oil, add ginger, cinnamon stick, star anise, bay leaves, and Sichuan peppercorns.

Cook over low heat for 3 minutes until fragrant.

Strain the hot infused oil directly over the bowl of dry ingredients.

You should hear a satisfying sizzle as the oil fries the chilli flakes and toasts the sesame. Stir well.

While still warm, stir in soy sauce and vinegar.

Once the chilli crisp has cooled slightly, fold in the reserved crispy garlic chips.

Let the chilli crisp cool fully before transferring to a clean jar.

Enjoy😋

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