Cooked - Easy Crispy Chilli Oil With Roasted Peanuts

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Easy Crispy Chilli Oil With Roasted Peanuts

1.0

½ cup chilli flakes (everyday chilli flakes, or Gochugaru, or Sichuan)

½ teaspoon salt

2 teaspoons sugar

1 tablespoon mushroom powder (or MSG, or 1 x crumbled chicken stock cube)

2 teaspoons soy sauce

1 teaspoon rice vinegar

3 tablespoons toasted sesame seeds

4 tablespoons roasted peanuts

1 cup peanut oil (or other neutral oil) (up to 1½ if you like more oil)

2.6 ounces (75g) shallot finely sliced in rings or half rings (did the white of two big green onions)

10 garlic cloves, finely sliced

1 inch (2.5cm) fresh ginger, finely sliced

Add the chilli flakes, salt, sugar, mushroom powder, soy sauce, vinegar, sesame seeds and chopped peanuts to a large heatproof bowl.
Stir everything together and set the bowl somewhere safe. Once the hot oil is poured over, it may splatter (we place ours inside the kitchen sink).
Add oil, shallots, garlic, ginger, cinnamon, star anise and peppercorns to a saucepan.
Set it over medium-low heat. Let everything bubble away gently for 13-15 minutes, giving it a stir now and then. The goal is golden blonde, not brown, and definitely not burnt.
Pour the hot oil directly onto the chilli base. Be careful, it will sizzle and bubble.
Let it cool completely before jarring. Store it in the fridge for up to a month.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

CuisineAsian

Occasions📆Everyday🌿Garnish

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 13 weeks ago

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