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Recipes

Easy Chili Crisp

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

Method

  1. 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. Leave hot oil in wok.

  2. 2

    Add garlic to wok and fry until slightly brown, about 30 seconds. Remove from oil and lay on tray.

  3. 3

    Turn off the heat and pour remaining oil into the wok. Place the remaining ingredients in a heat resistant bowl, add shallots and fried garlic then mix.

  4. 4

    Relight the heat under the wok and heat the oil to 360° before it begins to smoke.

  5. 5

    When oil is sufficiently hot, dump it on the chile mixture. Stir slightly while it sizzles and let cool.

  6. 6

    When the oil is cool enough, place chile crisp in a clean glass jar. It can keep in the fridge for months.

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