Crispy Chilli Oil
Every chilli oil on my blog has a purpose and is loved by my family. However if I had to pick a favourite this Chinese Crispy Chilli Oil is my favourite.
This has such an amazing flavour and the crispy eschalots are amazing, I can eat it by the spoonful.
This one needs to go into sterilised jars and needs to be kept refrigerated. It will last supposedly up to one month in the fridge, though it never lasts that long in our house. The onions do soften over that time, however, it is still absolutely fabulous.
To sterilise glass jars, preheat oven to 120C. Wash the jars and their metal lids in soapy water, rinse and place on a baking tray. Place in the oven for 20 minutes. Remove and allow to cool before filling.
This is great in Asian style burgers, as a sauce for wontons or gyozas, serve it with fried eggs, or on noodles, or serve it with pan fried fish.
This is honestly something you have to try.
This has such an amazing flavour and the crispy eschalots are amazing, I can eat it by the spoonful.
This one needs to go into sterilised jars and needs to be kept refrigerated. It will last supposedly up to one month in the fridge, though it never lasts that long in our house. The onions do soften over that time, however, it is still absolutely fabulous.
To sterilise glass jars, preheat oven to 120C. Wash the jars and their metal lids in soapy water, rinse and place on a baking tray. Place in the oven for 20 minutes. Remove and allow to cool before filling.
This is great in Asian style burgers, as a sauce for wontons or gyozas, serve it with fried eggs, or on noodles, or serve it with pan fried fish.
This is honestly something you have to try.
Recipe
Recipe adapted from Donna Hays cookbook 'even more Basics to Brilliance'
Makes 1½ cups
1 cup (250ml) sunflower oil
6 eschalots, thinly sliced
10 cloves garlic, thinly sliced
¼ cup (25g) dried chilli flakes
¼ cup (60ml) sesame oil
2 tablespoons firmly packed brown sugar
1 teaspoon sea salt flakes
Makes 1½ cups
1 cup (250ml) sunflower oil
6 eschalots, thinly sliced
10 cloves garlic, thinly sliced
¼ cup (25g) dried chilli flakes
¼ cup (60ml) sesame oil
2 tablespoons firmly packed brown sugar
1 teaspoon sea salt flakes
Heat a large frying pan over medium heat.
Add the oil and heat for 1 minute. Add the eschalots and garlic and cook for 12–15 minutes, stirring frequently, until lightly golden and the garlic is crispy.
Remove from the heat and stir through the chilli, sesame oil, sugar and salt.
Transfer to a sterilised glass jar.
Add the oil and heat for 1 minute. Add the eschalots and garlic and cook for 12–15 minutes, stirring frequently, until lightly golden and the garlic is crispy.
Remove from the heat and stir through the chilli, sesame oil, sugar and salt.
Transfer to a sterilised glass jar.
Enjoy!