A Game Changing Crispy Chili Oil
Makes life just a little better!
Seems like a few ingredients here, but it’s totally worth it! This is truly delicious.
This Crispy Chili Oil is one of my all time favourite condiments. It’s great on fried eggs, tossed through salads, with grilled meats, seafood or anything in need of a spicy crunchy kick!
I’ve had more feedback from this recipe than probably any other, with over 4 million views on Insta by cooks from all over the world, many posting shots of using it with their own epic creations.
RECIPE:
Makes: approx 400ml/ Prep time: 20mins/Cook time: 20mins/ Level: Easy, with a little care!
INGREDIENTS:
320 ml of neutral oil (I like to use avocado oil or rice bran for a healthier option)
Shallot mix:
30g garlic
30g ginger
70g green shallot
1 stick cinnamon
2 star anise
1 tsp Szechuan pepper
4 bay leaves
Nut mix:
40g Gochugaru chili flakes
5g chili flakes
30g white sesame seeds
30g roasted peanuts
30g macadamia nuts
Seasoning:
4 Tbsp soy sauce
1 tsp honey
1 tsp dark sesame oil
METHOD:
Thinly slice garlic and shallot, cut ginger into thin strips.
Heat oil in a medium fry pan, then fry the garlic, shallot and ginger with remaining “shallot mix” ingredients.
I fry on a low heat for a gentle fry. It’ll take 10 - 15 minutes to go golden and crispy, but you’ll have a lot more control doing it this way, as if gets too dark it’ll taste bitter.
Strain, then fry the nut mix in the oil for 3 - 4 minutes until the sesame starts to turn slightly golden.
Mix oil, garlic and nut mix together and season with oil, honey and soy sauce. Pop in a jar and store in the fridge.
Keeps for a month or so in the fridge, but if you’re anything like me you’ll finish it before then!
