Homemade chili crisp (chili crisp oil)
You can use your favorite dried chilies for this recipe, but the traditional version is made with two or three different types of dried chilies. This is often one longer and one rounder chili. You can use any hot dried Asian or South American chilies, but be careful when choosing - especially if you're not used to too much heat. As a shortcut, you can of course also use ready-made chili flakes and paprika powder for the red color. In this case, however, you should keep the temperature of the oil slightly lower so that the flakes don't burn.
Preparation time 30 minutes
Cooking time 90 minutes
Ingredients
Ingredients for 30 portions
Chilli crisp oil
- 100 g dried chillies
- 400 ml cold-pressed rapeseed oil
- 35 g ginger
- 3 cloves garlic
- ¼ red onion
- 50 g spring onions
- 50 g roasted peanuts
- 20 g white sesame seeds
- 1 black cardamom pod
- 2 star anise
- ½ cinnamon stick
- 2 bay leaves
- 5 g Sichuan peppercorns
Useful utensils
- Knife
- Chopping board
- Wok
- Chopper
- Preserving jar
- Bowl (small)
- Skimmer
Preparation
- Slice the ginger, garlic and red onion. Finely chop the spring onions.
- Roughly chop the peanuts.
- Cut off the stems of the chilies and dispose of them.
- Place the chillies in a dry wok (or large frying pan) and roast over a low heat for approx. 10 mins.
- Roughly chop half of the roasted chillies and put to one side.
- Grind the remaining chilies to a fine powder using a food chopper.
- Mix the powder with the sesame seeds and chopped peanuts and place in a preserving jar large enough to hold the oil.
- Crush the black cardamom pod. Place the crushed cardamom pod, star anise, cinnamon stick, bay leaves and Szechuan pepper in a bowl and put to one side.
- Heat the oil over a medium to high heat until the oil is smoking. Reduce the heat to low to medium and add the spices, ginger, red onions and spring onions to the oil.
- Fry until the spring onions turn golden in color.
- Remove the onions, spices and ginger with a slotted spoon and discard.
- Now turn the heat down to the lowest setting and add the roughly chopped chillies to the oil. Fry for approx. 3 mins. Pour the oil and chillies into the preserving jar along with the chilli powder, sesame seeds and peanuts. Stir well.
- Wait until the chili oil has cooled down completely.
- Then seal and store in the refrigerator for up to 2 months.
- It can be used wherever chili oil is required. Drizzle it over fried eggs, avocado toast, pasta or anything else that could be made even tastier with a crispy hint of heat and umami. Enjoy your meal!
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