Homemade chilli crisp
Makes 1 litre
Easy
Prep:
Cook:
plus crisping
Make your own chilli crisp infused with star anise, cardamom, sesame seeds, Sichuan peppercorns and ginger, then add to stir-fries, pizza or barbecued meat for an extra kick
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Showing items 1 to 3 of 6
- 700ml vegetable oil
- 8 shallotsthinly sliced
- 3 garlic bulbscloves separated and thinly sliced
- 6 star anise
- 4 cardamom podslightly crushed
- 40g dried chilli flakes
- 5 tbsp sesame seeds
- 1 tbsp coarsely ground Sichuan peppercorns
- 60g gingerpeeled and sliced into matchsticks
- 60ml light soy sauce
- 15g caster sugar
- 1 tsp sea salt flakes
Method
step 1
Heat the oil in a large, heavy pan over a medium heat with the shallots, garlic and whole spices. Cook, reducing the heat and swirling the pan occasionally to ensure everything cooks evenly – it should take about 35-45 mins until the shallots and garlic are lightly brown and crispy.
step 2
Add the chilli flakes, sesame seeds and Sichuan pepper, turn up the heat to high and sizzle for 1 min before using a metal mesh sieve to carefully pour the oil into a heatproof jug. Let the garlic mixture sit in the sieve for at least an hour to crisp up – to make it extra crispy, leave overnight.
step 3
Combine the ginger, soy and sugar in a bowl before stirring into the flavoured oil. Add the garlic mixture back into the oil, too (you can pour some of the oil off into a separate bottle if you prefer). Stir in sea salt flakes to taste. Stored in sterilised jars, the chilli crisp will keep for four weeks in the fridge.
