Chili Crisp
Servings
3
cupsPrep time
15
minutesCooking time
1
hourTotal time
1
hour15
minutesIngredients
4 Shallots, peeled and sliced thinly. (Mandolin recommended)
1-2 HEADS of Garlic, peeled and sliced. (as thinly as the shallots)
2 1/2 cups Vegetable oil
2 Cinnamon sticks
4 Star Anise
1 thumb of ginger, shopped fine
1 cup Gochugaru (Korean red chili flakes, quite mild)
1/4 cup Szechuan peppercorns, freshly ground
1/4 cup Paprika
1 TBS Soy Sauce
1 TSP White Sugar
1/2 TSP MSG
1/2 cup untoasted sesame seeds
1/4 cup peanuts, chopped
Directions
- In the cold oil, add your shallots and Garlic.
- In a large heat-capable bowl, add the rest of the ingredients
- Over a med-high heat, heat your oil and get the shallots and garlic slices all crispy, then remove from oil and spread over a baking sheet to cool and crunch up
- Return the oil to the heat and bring it up to 330 degrees
- Carefully pour the oil into the bowl, over the other ingredients. WARNING: Will produce vapors and lots of steam.
- Mix and then let sit to cool down.
- Once cool, remove the Anise and Cinnamon.
- Add the crispy shallots and garlic back in. Stir and keep covered for 3 months, if it lasts that long.
Notes
- Use whatever chilis you want, this is a VERY mild, but very flavourful version.
- I use this on eggs, pasta, taters, sammidges, rice…
