HOMEMADE CHILLI CRISP

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HOMEMADE CHILLI CRISP
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Ingredients
  • 100g (3.5 oz) dried red chillies*
  • ¼ cup fried shallots*
  • 3 tbsp fried garlic*
  • 3 whole star anise
  • 4 green cardamom pods, crushed
  • 2 tbsp finely chopped ginger
  • 1 tbsp sugar
  • 2 tbsp sea salt
  • 2 chicken stock cubes, crumbled
  • 8 garlic cloves, finely sliced
  • 3 cups vegetable oil
Instructions
  1. STEP 1
  2. Place the dried chillies in a food processor and blend until roughly chopped. Pour the chillies out into a sieve with medium-sized holes (large enough for the chilli seeds to fall through). Shake the sieve and allow most of the chilli seeds to fall out onto a tray, leaving the chopped dried chili pieces in the sieve. You may still have some seeds left in the sieve, which is fine. Discard the chilli seeds.
  3. STEP 2
  4. Pour the chopped chillies into a large heat-proof bowl. Add the fried shallots, fried garlic, star anise, cardamom pods, ginger, sugar, salt and stock cubes. Set aside for later.
  5. STEP 3
  6. In a small saucepan, place the garlic and the oil. Place over a medium heat and allow the oil to heat up and start sizzling. Gently continue cooking the garlic for another 2-3 minutes or until the garlic is just golden. Turn the heat off and allow the oil to cool for 2-3 minutes. Then carefully pour the warm oil over the chilli mixture. Mix until well combined.
  7. STEP 4
  8. Transfer the chilli oil mixture into jars. It’s best served a day after making. The flavour and colour will develop as it sits for longer. Keep in the fridge for up to 2 months.

 

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