Homemade chili crisp

Step 1/4

• 2⅓ g ginger
• ¼ cloves garlic
• ⅛ red onion
• 3⅓ g scallions
• 3⅓ g roasted peanuts
• 6⅔ g dried chilis

• knife
• cutting board
• wok

Slice ginger, garlic, and red onion. Chop scallions. Roughly chop peanuts. Trim and discard dried chili stems, then add to a dry wok (or large frying pan) and toast over low heat for approx. 10 min.

Step 2/4

• 1⅓ g white sesame seeds

• food processor
• glass jar

Use a knife to roughly chop half of the chilis and set aside. Blend the remaining chilis with a food processor to a fine powder. Mix fine chili powder with sesame seeds and peanuts and add to a glass jar large enough to contain all the oil.

Step 3/4

• ⅛ black cardamom pod
• ⅛ star anise
• ⅛ cinnamon stick
• ⅛ bay leaves
• ⅓ g Sichuan peppercorns
• 26⅔ ml cold pressed rapeseed oil

• bowl (small)
• slotted spoon

Crush black cardamom pod. Add black cardamom pods, star anise, cinnamon stick, bay leaf, and sichuan peppercorns to a bowl and set aside. Heat oil in the wok over medium-high heat, until the oil smokes. Then turn the heat down to medium-low, and add spices, ginger, red onion, and scallions. Fry until the scallions are golden. Remove everything in the pot with a slotted spoon and discard. Turn heat to low and add the coarsely chopped chilis to the oil. Fry for approx. 3 min., then add oil and chilis to the jar with the chili powder, sesames, and peanuts. Stir to combine.

Step 4/4

Wait for the chili crisp to cool down completely before covering and storing in the fridge for up to 2 months. Use it for any dish that calls for chili oil, drizzle it over fried eggs, avocado toast, cooked noodles, or really any dish you can imagine needing a slightly spicy, umami, crunch. Enjoy!

Enjoy your meal!