Chilli Crisp with MSG and Garlic Recipe

Instructions

1. Step 1

   Begin by heating the vegetable oil to around 160°C in a large, heavy-bottomed pot | Ingredients: 1 pint of vegetable oil

2. Step 2

   Add the garlic to the oil and fry until it just begins to turn lightly golden, then remove from the oil, and transfer to some paper towel to drain | Ingredients: 7 garlic cloves, thinly sliced

3. Step 3

   Repeat this process with the shallots | Ingredients: 1 shallot, sliced into half moons

4. Step 4

   Place the oil over a low heat and add in the star anise, cinnamon stick and bay leaf. Infuse the aromatics for around 10 minutes, or until they become fragrant and toasted | Ingredients: 2 star anise , 1 cinnamon stick , 1 bay leaf

5. Step 5

   Meanwhile add the Sichuan chilli flakes, ground cayenne, smoked paprika, sesame seeds, MSG, sugar and salt to a large metal or other heat proof bowl | Ingredients: 3 tbsp of Sichuan chilli flakes , 1 tsp cayenne pepper , 1 tsp smoked paprika , 1 tbsp of sesame seeds , 1 tsp MSG (monosodium glutamate) powder , 1/2 tsp cane sugar , 1 pinch of salt

6. Step 6

   Remove the aromatics from the oil and discard them

7. Step 7

   Heat up the oil to 170°C, then pour it over the chilli flake mix. Be careful as the oil is very hot, and will bubble up as it hits the spices

8. Step 8

   Leave the chilli to sizzle for a minute or so, then carefully stir everything until combined. Leave to cool

9. Step 9

   Taste the cooled chilli oil and season with a touch of extra MSG or salt as desiredTransfer to a sterilised jar and store in the fridge. Spoon over anything you like