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The recipe at a glance:
30 Servings
INGREDIENTS
100 g dried chilis
400 ml cold pressed rapeseed oil
35 g ginger
3 cloves garlic
¼ red onion
50 g scallions
50 g roasted peanuts
20 g white sesame seeds
1 black cardamom pod
2 star anise
½ cinnamon stick
2 bay leaves
5 g Sichuan peppercorns
Step 1
Slice ginger, garlic, and red onion. Chop scallions. Roughly chop peanuts. Trim and discard dried chili stems, then add to a dry wok (or large frying pan) and toast at 120°C for approx. 10 min. using the frying sensor.
Step 2
Take chilis out of the wok and shortly wait until cooled down. Use a knife to roughly chop half of the chilis and set aside. Blend the remaining chilis with a food processor to a fine powder. Mix fine chili powder with sesame seeds and peanuts and add to a glass jar large enough to contain all the oil.
Step 3
Add black cardamom pod, star anise, cinnamon stick, bay leaf, and sichuan peppercorns to a bowl and set aside. Heat oil in the wok at 200°C until the oil smokes using the frying sensor. Then turn the heat down to 140°C, and add spices, ginger, red onion, garlic and scallions. Fry until the scallions are golden. Remove everything in the pot with a slotted spoon and discard. Turn heat to low and add the coarsely chopped chilis to the oil. Fry for approx. 3 min., then add oil and chilis to the jar with the chili powder, sesames, and peanuts. Stir to combine.
Step 4
Wait for the chili crisp to cool down completely before covering and storing in the fridge for up to 2 months. Use it for any dish that calls for chili oil, drizzle it over fried eggs, avocado toast, cooked noodles, or really any dish you can imagine needing a slightly spicy, umami, crunch. Enjoy!
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