Peanut, Sichuan and Brown Sugar Chilli Crisp Recipe
This mild and peanutty chilli crisp has a touch of sweetness from the brown sugar and some smokiness from the chipotle and paprika. It's a really versatile condiment that works as well swirled on top of leek and potato soup as it does mixed into a dumpling dipping sauce.
Ingredients
- 3tbsp of Sichuan chilli flakes
- 1tbsp of chipotle flake
- 1tbsp of smoked paprika
- ½tsp salt
- 2tbsp of brown sugar
- 1pint of vegetable oil
- 1in of fresh ginger, sliced
- 2fresh bay leaves
- 2star anise
- 1cinnamon stick
- 1shallot, sliced into half moons
- 4garlic cloves, sliced
- 3 ½oz of roasted peanuts, roughly chopped
Instructions
Step 1
Begin by adding the Sichuan peppercorns, chipotle chilli flakes, smoked paprika, salt and brown sugar to a large, heat proof metal bowl. Set aside | Ingredients: 3 tbsp of Sichuan chilli flakes , 1 tbsp of chipotle flake , 1 tbsp of smoked paprika , 1/2 tsp salt , 2 tbsp of brown sugarStep 2
Warm together the oil, ginger, bay leaves, star anise and cinnamon stick over a low heat for around 15 minutes, taking care not to burn the aromatics | Ingredients: 1 pint of vegetable oil , 1 in of fresh ginger, sliced , 2 fresh bay leaves , 2 star anise , 1 cinnamon stickStep 3
Remove the oil from the heat and discard the aromaticsStep 4
Place the oil back on the heat, and warm over medium to 170°C. Add in the sliced shallots, garlic cloves and roasted peanuts | Ingredients: 1 shallot, sliced into half moons , 4 garlic cloves, sliced , 3 1/2 oz of roasted peanuts, roughly choppedStep 5
Fry the shallots and garlic for around 10–15 minutes until they are golden brown, turning the heat down if needed, so they don’t burnStep 6
Remove the shallots, garlic slices and peanuts and drain them on some paper towelStep 7
Carefully pour the hot, aromatic oil over mixed spices and sugar in the heatproof bowl. Do this in increments if needed, as the oil will bubble up when it makes contact with the spicesStep 8
Add the garlic, shallots and peanuts to the chilli oilStep 9
Carefully use a wooden spoon to stir everything togetherStep 10
Leave the chilli oil to cool to room temperature (this will take about 45 minutes), then transfer to a sterilised jar, and store in the fridge