Homemade chilli crisp
- Nadine Brown
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Makes 1 litre
Easy
Prep: 30 mins
Cook: 45 mins
plus crisping
A star rating of 4 out of 5.2 ratingsRate
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Make your own chilli crisp infused with star anise, cardamom, sesame seeds, Sichuan peppercorns and ginger, then add to stir-fries, pizza or barbecued meat for an extra kick
Vegan
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Try this homemade chilli crisp, then try our broccoli stir-fry, healthy turkey stir-fry and more stir-fry recipes.
Cooks tips:
- Shallots are milder and sweeter than onions, but harder to peel. To make it easier, soak them in hot water for 5 minutes before using a small, sharp knife to remove the skin.
Ingredients
-
700ml vegetable oil
-
8 shallots
thinly sliced
-
3 garlic bulbs
cloves separated and thinly sliced
-
6 star anise
-
4 cardamom pods
lightly crushed
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40g dried chilli flakes
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5 tbsp sesame seeds
-
1 tbsp coarsely ground Sichuan peppercorns
-
60g ginger
peeled and sliced into matchsticks
-
60ml light soy sauce
-
15g caster sugar
-
1 tsp sea salt flakes
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Method
-
step 1
Heat the oil in a large, heavy pan over a medium heat with the shallots, garlic and whole spices. Cook, reducing the heat and swirling the pan occasionally to ensure everything cooks evenly – it should take about 35-45 mins until the shallots and garlic are lightly brown and crispy.
-
step 2
Add the chilli flakes, sesame seeds and Sichuan pepper, turn up the heat to high and sizzle for 1 min before using a metal mesh sieve to carefully pour the oil into a heatproof jug. Let the garlic mixture sit in the sieve for at least an hour to crisp up – to make it extra crispy, leave overnight.
-
step 3
Combine the ginger, soy and sugar in a bowl before stirring into the flavoured oil. Add the garlic mixture back into the oil, too (you can pour some of the oil off into a separate bottle if you prefer). Stir in sea salt flakes to taste. Stored in sterilised jars, the chilli crisp will keep for four weeks in the fridge.
Discover more delicious September recipes.
Authors
Nadine Brown
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A star rating of 4 out of 5.2 ratings
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