Crispy chilli oil

Ingredients

• 30 g dried chile de árbol or cayenne chillies (or a mix)
• 375 ml neutral oil, such as rice bran or canola
• 4 shallots, thinly sliced
• 6 cloves garlic, thinly sliced
• 2 star anise
• 1 cinnamon stick
• 1 tbsp Sichuan peppercorns (optional)
• 1 tbsp toasted sesame seeds
• 1 tbsp soy sauce
• 2 tsp sugar
• 1 tsp salt

Method

1. Step 1

   Crush the chillies

   Pulse the dried chillies in a spice grinder or small blender to coarse flakes. Tip them into a heatproof bowl with the sesame seeds, sugar and salt.

2. Step 2

   Fry the shallots and garlic

   Heat the oil in a small saucepan over medium heat. Fry the shallots, stirring, for 8 to 10 minutes until golden, then lift out with a slotted spoon. Fry the garlic for 1 to 2 minutes until light golden and lift out. Both keep crisping as they cool.

3. Step 3

   Infuse the spices

   Add the star anise, cinnamon and Sichuan peppercorns to the oil and cook gently for 5 minutes, then remove the spices.

4. Step 4

   Pour

   Let the oil cool for 2 to 3 minutes, then carefully pour it over the chilli mix. It will sizzle. Stir well.

5. Step 5

   Finish

   Once cool, stir in the fried shallots, garlic and soy sauce. Spoon into a clean jar and keep in the fridge for up to a month, always using a clean spoon.