Spicy Chili Crisp
Spicy, sweet, salty, crunchy…and completely addictive. That’s how one could describe this Chinese condiment. It has become super trendy in recent years. Use it to boost the flavour of eggs, grilled meat, noodles, tofu and anything that could use a hint of spiciness.
Ingredients
- 1/2 cup (125 ml) vegetable oil
- 4 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 2 cinnamon sticks, each about 3 inches (7.5 cm) long
- 2 star anise
- 1 piece fresh ginger, about 3 inches (7.5 cm) long, cut into 3 pieces
- 2 tbsp red pepper flakes
- 1 tbsp toasted white sesame seeds
- 1 tbsp sweet paprika
- 2 tsp Sichuan peppercorns, crushed
- 2 tsp sugar
- 1 tsp salt
- 1/4 tsp cayenne pepper
Instructions
- In a small pot off the heat, combine the oil, garlic, shallots, cinnamon sticks, star anise and ginger. Cook over medium-low heat for 10 minutes or until the garlic and shallots are nicely browned, stirring occasionally. Remove from the heat and let infuse for 5 minutes. Remove and compost the cinnamon sticks, star anise and ginger.
- Meanwhile, in a bowl, combine the remaining ingredients.
- Pour the mixture from the bowl into the pot of hot oil and mix well. Transfer into a 1-cup (250 ml) jar and let cool. Cover and refrigerate. The chili crisp will keep for 1 month in the refrigerator.
Spicy, sweet, salty, crunchy…and completely addictive. That’s how one could describe this Chinese condiment. It has become super trendy in recent years. Use it to boost the flavour of eggs, grilled meat, noodles, tofu and anything that could use a hint of spiciness.