Cooked - Crispy Chilli Oil by Five O Clock Apron

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Crispy Chilli Oil by Five O Clock Apron

1.0

500ml neutral oil (organic sunflower oil)

10 shallots, thinly sliced

6 cloves garlic, thinly sliced

1 big knob of ginger, peeled & thinly sliced

8 large fresh red chillies, thinly sliced ( or equivalent dried)

4 bay leaves

2 cinnamon sticks

1 tbsp Sichuan peppercorns

4 whole star anise

2 tbsp fennel seeds

5 bay leaves

1 level tbsp soft brown sugar

2 tsp salt

2 tbsp sesame seeds

1 small handful of chopped cashews or peanuts

2 tbsp sunflower seeds

Put shallots, garlic, ginger & oil in a saucepan. Heat over moderate/high heat, stirring carefully & often until faintly golden. Remove with slotted spoon & keep to one side.
Add chilli & fry in the same oil over moderate high heat for 2-3 mins, don't let the chilli colour. Add nuts & seeds & fry a couple more minutes, don't let chilli or nuts/seeds burn. You want soft squishy cooked chilli & faintly golden nuts/seeds.
In a dry pan over medium heat gently toast spices for a couple mins, don't burn them. Remove from heat & add salt, sugar & bay leaves.
Put bay & spice mix in heat proof, high sided bowl. Add the golden shallot mix, then carefully pour over the hot chilli oil into the bowl. It will bubble up.
Cool for 5 mins. Use a funnel to pour chilli oil into clean sterilised jars.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

CuisineAsian

Occasions🧂Cooking Essentials📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 16 weeks ago

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