Chilli Crunch Oil Two Ways
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Chilli Crunch Oil Two Ways
Recipe By Courtney Roulston
Ingredients
500 ml Squeaky Gate extra virgin olive oil
4 bay leaves
½ tsp whole fennel seeds
2 star anise
1 cinnamon stick
1 tsp Sichuan peppercorns (or black peppercorns)
4 cardamom pods, cracked
4 whole cloves
4 large cloves garlic, finely chopped
1 cup dried chilli flakes
1 tsp sea salt flakes
2 tbs soy sauce
1 tbs Asian fried shallots
1 tbs white sesame seeds, toasted
1/3 cup roasted peanuts, roughly chopped
Method
Pour the extra virgin olive oil into saucepan over a low-medium heat and add in the bay leaves, fennel, star anise, cinnamon, peppercorns, cardamom and cloves. Leave the spices on a gentle heat for 20-25 minutes (don’t let the oil get too hot otherwise the spices can burn and become bitter).
Divide the chilli flakes amongst 2 heat-proof bowls. Add the fried shallots, sesame seeds and peanuts into one of the bowls.
Strain the whole spices from the oil then place the pot back onto a low heat. Add in the garlic and let it gently infuse for 3-4 minutes, or until the garlic is just starting to turn brown. Carefully pour half the oil and garlic mixture over each bowl of chilli flakes. Season the bowl of just chilli flakes with sea salt and add the soy sauce into the bowl with the peanuts.
Allow the oil to cool before transferring into 2 separate sterilised jars.
Put this on anything…eggs, noodles, rice, dumplings, soups, salads, dips, everything!
