Chili Crisp
Ingredients
- 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
Instructions
- 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
Nutrition
Calories: 300kcal
Tried this recipe?Let us know how it was!
