| Prep Time | 15 Minutes |
| Cook Time | 25 Minutes |
| Servings | tablespoons |
Ingredients
- 1.5 cups Vegetable Oil or Peanut Oil
- 2 Serrano Peppers roughly chopped
- 1 Shallot roughly chopped
- 10 Garlic Cloves roughly chopped
- 1 teaspoon Black Peppercorns or use Sichuan peppercorns
- ¼ cup Red Chili Flakes
- 1 tablespoon Smoked Paprika or use a Gochugaru seasoning blend, or cayenne for more heat
- 1 tablespoon Soy Sauce adds umami
- 1 teaspoon Sugar
- ½ teaspoon Sea Salt
- 1 3- inch Cinnamon Stick OPTIONAL ADDITIONS for extra flavour
- 4 star Anise Pods OPTIONAL ADDITIONS for extra flavour
Ingredients
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Instructions
- Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.
- Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.
- Remove from heat and allow to cool for 2-3 minutes. The flavors will infuse the oil even further.
- In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and salt.
- Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
- Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.
- Cover and refrigerate overnight to let the flavours develop even more. Stir before serving.
Recipe Notes
NOTES : Makes about 2 cups. Lasts 1 month in the refrigerator. You can use the chili crisp right away, but it gets better after a day or so as the flavours develop and intensify.
Crispy Bits. If your crispy bits don't get crispy, add them back to the pot with a little bit of the chili oil and heat gently until they crisp up.
CREDIT : https://www.chilipeppermadness.com/recipes/chili-crisp/#wprm-recipe-container-18639
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