This chilli oil or chilli crisp so super hot but also super tasty with loads of aromatic flavours running through it! It’s perfect to serve with dumplings, noodles and even on too of soups. It really does go with anything you like really. I hope you enjoy this recipe.

Chilli Oil/Crisp

250ml x Vegetable Oil
1 x Cinnamon Stick
1 x Bay Leaf
3 x Star Anise
1 Tbsp x Sichuan peppercorns
4 x Slices of Ginger
2 x Cloves of Garlic
5 Tbsp x Chilli Flakes
1.5 Tbsp x Paprika
1 tsp x Salt


1. Toast the cinnamon stick, bay leaf, star anise and Sichuan peppercorns in a frying over medium heat for 1 to 2 minutes to release the natural oils.

2. Place 250ml of vegetable oil in a saucepan and add in the toasted spices, slices of ginger and the crushed garlic. Place over a low heat to infuse for 15 to 30 minutes being careful not to let the spices burn.

3. In a separate bowl add the chilli flakes, paprika and salt and stir together.

4. Once the spices are infused into the oil, remove from the heat and leave to cook for 5 minutes.

5. After 5 minutes pass the oil through a sieve onto the chilli mix. Be careful because the oil will still be hot. Mix the oil and chilli mix together. discard the infusing spices.

6. Place into a sterilised jar and stir in the cupboard for up to 2 month of 6 months in the fridge.

Enjoy!


#chillioil #chillicrisp #chillisauce