Scott’s Crispy Chilli Garlic Oil

Hi, Scott, here with this week’s recipe and this week I have something a little different crispy chilli garlic oil.

It is seriously addictive if you like your spicy Yummy flavours and you will find yourself putting it on everything!

It is a fantastic condiment to have at hand to add a pop of flavour to any dish.

Its great drizzled over home-grown steamed veggies or with grilled seafood and fantastic used to spice up a stir-fry.

Its simple to make and will last for months.

So, to the ingredients and method

Ingredients

250g diced shallots you could use onions.

125g chopped garlic.

130g chopped peanuts.

80g chopped ginger.

You can chop all these by giving them a pulse in a food processor just be careful not to turn it into a paste.

40g dried chillis flakes I like to use a medium heat chilli but if you like it hot use a hot variety if you grow and dry your own even better.

100g sesame seeds

½ stick cinnamon

1 star anise

2 black cardamon

800ml veg oil

80ml light soy sauce

Pinch of sugar

Salt to taste

Method

we are going to be dealing with hot oil so we just need to take care and not leave the pan unattended

so, with that been said we can start by adding everything to a pan apart from the sesame seeds and soy sauce and put on a medium heat.

now cook on a medium heat stirring occasionally so nothing sticks to the bottom of the pan until the shallots, garlic and ginger are golden brown and crispy.

 it might look like nothing is happening to begin with, but things won’t start getting crispy until the water has been evaporated from the oil this will take about 15 minuets

While this is happening, we want to set up a heat proof bowl or separate pan with sieve.

When the shallots, garlic and ginger just start to brown add the sesame seeds for the last minute of cooking and when everything crispy and golden brown carefully strain the pan into the sieve separating the crispy bits and oil.

allow to cool for 5 minuets then add the crispy bits back to the oil followed by the soy sauce it might bubble and spit a little so take care.

Allow to cool for a bit longer and then put the mixture into sterilised jars.

And that is the recipe done hope you enjoy!