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ChiliCrispC Edit

Chili Crisp

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Ingredients
  

  • 35 g dried red chillies
  • 1 tbsp szechuan pepper crushed
  • 2 whole star anise
  • 2 cardamom pods crushed
  • 2 tsp salt
  • 2 tsp stock powder
  • 1 tsp sugar
  • 1 cup grape seed oil
  • 3 shallots finely sliced
  • 6 garlic cloves finely sliced
  • ΒΌ cup peanuts roughly chopped
  • 1 tbsp sesame seeds

Instructions
 

  • Tear open the chilies and remove as many seeds as you can. A few left behind won't matter.
  • Discard the seeds and place the chili skins in a food processor and pulse until roughly chopped
  • Place the chilies, szechuan pepper, star anise, cardamom, salt, stock and sugar in a heat proof bowl
  • Place the oil and shallots in a saucepan
  • Bring to a simmer and fry the shallots until it starts to turn a light golden colour
  • Add the garlic and fry for another few minutes until the garlic turns a golden colour
  • Add the peanuts and sesame seeds and fry for another minute or two
  • Be careful that the shallots or garlic does not get too brown as the oil will end up tasting burnt
  • Place a sieve on top of the bowl with the chilies
  • Pour the oil through the sieve so the oil ends in the bowl and the shallots, garlic and peanuts remain in the sieve
  • Give the oil in the bowl a stir and let the shallots, garlic and peanuts cool down in the sieve
  • Once cool and crisp, add the shallots, garlic etc to oil
  • Spoon the chilli oil mixture into jars
  • The flavour and colour will develop the longer it stands
  • Keep in the fridge for up to 2 months