Name: Spicy Chili Crisp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 2/3 cup (150 ml)
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

Preparation

- 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 Chili Crisp

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Preparation

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Orly / Joseph Strauss Saucepan with Glass Lid