Chilli Oil
Prepare your own aromatic chilli oil to bring a spicy depth to a variety of dishes. This Chinese condiment infuses vegetable oil with crispy fried shallots and garlic, then combines it with chilli flakes, Sichuan peppercorns, and ginger. A touch of soy sauce and sugar balances the heat. Once cooled, it stores well for future use, ready to enhance fried eggs, rice, or any savoury meal you choose.
Ingredients
- 250ml vegetable oil
- 3 shallots finely sliced (use a mandoline, if you have one)
- 6 garlic cloves thinly sliced
- 3 tsp chilli flakes
- 2 tsp Sichuan peppercorns lightly crushed
- 20g ginger peeled and sliced into thin matchsticks
- 1/2 tsp caster sugar
- 1 tbsp light soy sauce
- pinch of MSG (optional)
Method
- Warm the vegetable oil in a small pan and fry the shallots until they turn lightly golden and crisp, which should take about 5 mins. Strain the oil into a heatproof bowl, placing the shallots on kitchen paper to drain. Carefully return the oil to the pan and repeat the frying process with the sliced garlic.
- Place the chilli flakes, crushed Sichuan peppercorns and ginger matchsticks into a heatproof bowl. Carefully pour the hot infused oil over the top. it will sizzle. Mix well, then incorporate the caster sugar, light soy sauce, a pinch of salt and the optional MSG. Allow it to cool for 5 mins before stirring in the reserved crispy shallots and garlic. Let the mixture cool fully.
- Transfer the finished chilli oil into a sterilised jar and refrigerate. It can be kept chilled for a month. Use it to spoon over fried eggs or rice dishes, or employ it as a condiment with your favourite savoury foods.
Nutrition (per serving)
Calories33 kcal
Fat4 g
Sodium16 mg
Recipe details
Skill levelEasy
CategoryCondiment
Cuisinechinese
DietDairy-free, Egg-free, Low sugar, Nut-free, Vegan, Vegetarian
