Easy Chili Crisp
This is probably one of the most popular Chinese exports. It’s a must for sautés and dips. Many imported commercial varieties are available, as well as several local home-made versions. Some contain fermented soy beans, but a pinch of MSG or mushroom powder would definitely deliver the essential umami flavour required.
A more authentic version of the recipe might call for Sichuan Towards the Sun Chile, but Arbol or Reshampatti make a great substitute. Kashmiri chilies add a nice sweetness without too much additional heat. You can flake the chilies yourself in a mortar or electric coffee grinder, or simply purchase them already flaked.
Ingredients
- 2 ½ cups canola, vegetable or sunflower oil
- 2 large shallots, sliced thin
- 4 cloves garlic, sliced thin
- 2 inches ginger, peeled and minced
- 1 cup Reshampatti Pepper flakes or 2 cups arbol chiles, seeded and flaked
- 1 cup Kashmiri Pepper flakes
- 4 whole pieces star anise
- 3 inches cassia
- 3 Tbsp red Sichuan peppercorns
- 1 Tbsp white pepper
- 1 Tbsp black pepper
- 1 ½ Tbsp salt
- ½ Tbsp sugar
- 2 tsp MSG or 1 Tbsp mushroom powder (opt.)
Method
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1
Add ½ cup canola oil to a wok or pot on high heat. When oil is hot, add sliced shallots and fry until just brown, stirring constantly, about 2 minutes. Remove with a skimmer and lay on a tray to stop cooking. Keep aside for future use. Leave hot oil in wok.
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2
Add garlic to wok and fry until slightly brown, about 30 seconds. Remove from oil and lay on tray. Keep aside for future use.
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3
Turn off the heat and pour remaining oil into the wok. Place the remaining ingredients in a heat resistant bowl and mix.
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4
Relight the heat under the wok and heat the oil to 360° before it begins to smoke.
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5
When oil is sufficiently hot, dump it on the chile mixture. Stir slightly while it sizzles and let cool.
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6
When the oil is cool enough, place chile crisp in a clean glass jar. It can keep in the fridge for a few weeks.
