Chili crisp is a captivating condiment that adds a burst of flavor and texture to a wide range of dishes. It's a vibrant blend of crispy fried chili flakes and other aromatics, infused in hot oil. The result is a complex and irresistible concoction: a delightful balance of heat, savory umami, and satisfying crunch. From its fiery red hue to its fragrant aroma, chili crisp tantalizes the senses. It can be drizzled, spooned, or dolloped onto anything from noodles and dumplings to eggs and vegetables, instantly elevating simple meals to new culinary heights. Whether you crave a touch of spice or a full-blown flavor explosion, chili crisp delivers a truly addictive and versatile culinary experience.
In a medium-sized pot, add your oil and heat it on a low temperature until it reaches 121C/250F. The temperature should be low enough to brown the shallots and garlic, but not burn them.
Finely chop the garlic and shallots and add them to the oil. Fry for 10-15 minutes until they have started to brown but aren't burnt. The goal here is to remove as much of the water content the the shallots and garlic as possible.
Add the dried chilli flakes into the hot oil. Let them cook for 1 minute and then turn off the heat.
Grind the Sichuan peppercorns into a fine powder. Add the peppercorn and the rest of the ingredients into the pot and give it a good stir. Allow to cool completely. Give it a taste and add more salt (or MSG) depending on taste. Once cooled, the chilli crisp will last for several months in a sealed jar. Enjoy!
Servings 30
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
G'day, We're Alex & Nettie! We're an Aussie couple based in Perth Australia, and we're passionate about creating quick, healthy meals that are bursting with flavour. Here you'll find simple and delicious recipes, complete with step-by-step instructions to guarantee perfect results every time. Happy cooking!
