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Ingredients
Scale
- 1 dried bay leaf
- 1 star anise
- 1/2 cinnamon stick
- 1/2 tsp green cardamom pods
- 2 1/2 tsp red sichuan peppercorns
- 1/2 tsp fennel seeds
- 1/4 tsp cloves
- 2 tsp water
- 1 green onion stem
- 1 tbsp fresh ginger
- 1 cup vegetable oil
- 1 tsp white sesame seeds
- 3 tsp dried chilli flakes
- 1 tbsp smoked paprika
- 1/2 tsp light soy sauce
- 1/2 tsp Chinese black vinegar
- 1 tsp caster sugar
- 1 1/2 tsp cooking salt
- 1 tsp Chinese chicken stock powder
- 1/2 cup crispy fried shallots
- 2 tbsp crispy fried garlic
Instructions
- Soak the dried spices in water for 30 minutes.
- In a pot, gently simmer the soaked spices with the vegetable oil and the infusion ingredients for 25 minutes.
- Strain the mixture into a bowl over the oil sizzle ingredients.
- Allow to cool for 30 minutes before mixing in the seasoning and crispy bits.
- Refrigerate the mixture for 24 hours and mix well before use.
Notes
Store the Chilli Crisp in an airtight container in the fridge for lasting flavor.
Adjust the amount of chili flakes to suit your spice preference.
Crispy garlic and shallots enhance the texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Infusion
- Cuisine: Asian
Nutrition
- Serving Size: 1 tbsp
- Calories: 90
- Sugar: 0g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg