Chilli oil
Make your own chilli oil to add a fiery kick to stir-fries or as a condiment for any savoury dish. It's ideal for drizzling over fried eggs and fried rice
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 250ml vegetable oil
- 3shallots , finely sliced (use a mandoline, if you have one)
- 6garlic cloves , thinly sliced
- 3tsp chilli flakes
- 2tsp Sichuan peppercorns , lightly crushed
- 20g ginger , peeled and sliced into thin matchsticks
- ½tsp caster sugar
- 1tbsp light soy sauce
- pinch of MSG (optional)
Instructions
Step 1
Heat the vegetable oil in a small pan over a medium-low heat and, once hot, cook the shallots until lightly golden and crisp, about 5 mins. Pour through a sieve into a heatproof bowl, then transfer the shallots to a sheet of kitchen paper to drain. Carefully pour the oil back into the pan, and repeat this process with the garlic.Step 2
Sprinkle the chilli flakes, Sichuan peppercorns and ginger into a heatproof bowl. Pour the hot infused oil over it (it should sizzle), stir well, then add the caster sugar, soy sauce, a pinch of salt and the MSG (if using). Leave to cool for 5 mins, then stir in the reserved crispy shallots and garlic. Leave to cool completely.Step 3
Pour the chilli oil into a sterilised jar and chill until needed. Will keep chilled for a month. Spoon over fried eggs or rice dishes, or use as a condiment on anything you like.