How To Make Crispy Chilli Oil
The ultimate condiment.Packed full of sweet & spicy goodness, this is great served on almost everything!
Yield: 1 Medium Jar
Equipment
- Large Saucepan
- Large Metal Bowl
Materials
- 250 ml Vegetable Oil
- 3 Shallots
- 6 Garlic Cloves
- 1 Star Anise
- 1/2 A Cinnamon Stick
- 2 tbsp Chilli Flakes
- 1 tsp Szechuan Peppercorns
- 15 g Caster Sugar
- 1/2 tsp MSG
- 50 ml Sesame Oil
- 1 tbsp Soy Sauce
Instructions
- Peel & finely slice the shallots & garlic cloves. Add into a large saucepan along with the cinnamon stick, star anise & vegetable oil.
- Place over a low heat & cook gently until the shallots & garlic start turning golden brown, roughly 10-15 minutes. As soon as they are cooked, strain the oil into a jug using a sieve to catch the crispy shallots, garlic, cinnamon & star anise.Transfer the contents of the sieve onto a plate with a piece of kitchen roll on & leave to drain for 5-10 minutes.
- Next, place the chilli flakes, peppercorns, sugar & msg into a large metal bowl. Pour in the hot oil & mix well. Leave to cool for 5 minutes.
- Stir the sesame oil & soy sauce into the chilli oil then mix in the shallots, garlic, cinnamon stick & star anise.
- Transfer into a jar, refrigerate & leave to infuse overnight before using.
Notes
Kept in the fridge, the chilli oil will keep for up to a month.
The msg in this recipe is entirely optional. If you’d prefer to leave it out, season the finished oil with salt instead.
You can use this recipe as a base for different variations. Adding some finely sliced ginger would be nice.
To make the oil last longer, make sure to sterilise the jar you plan to store it in.