CHILLI CRUNCH OIL

Chilli crunch oil is a versatile condiment that combines oil with crunchy elements, typically fried garlic, shallots, and chilli flakes. This fusion creates a rich, aromatic oil that adds depth and a spicy kick to various dishes. the small pieces of fried garlic and shallots provide a delightful crunch, making it an appealing addition to both visually and texturally.

In cooking, chilli crunch oil can be used in numerous ways. Drizzle it over pizzas, pasta, or stir-fried vegetables for enhanced flavour. It can also serve as a dipping oil for bread, or as a topping for soups and salads, providing an instant boost of savoury and spicy notes.

When it comes to the spices feel free to use what you have available, but anything woody that can stand a while in a low cooking oil will work great. They also make great little gifts for mates, so work out your favourite add ins and then parcel it up as your own chilli crunch oil version.

CHILLI CRUNCH OIL

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CHILLI CRUNCH OIL 〰️

750ml neutral oil (vegetable, canola)

2 large shallots (thinly sliced)

5 garlic cloves (thinly sliced)

1 cinnamon stick

3 dried bay leaves

5 star anise

5 cardamon pods

1 tbl sp coriander seeds

1 tbl sp fennel seeds

1/2 cup dried chilli powder (gochugaru is the best if you can access it)

1/2 cup dried chilli flakes

1/2 cup sesame seeds

1 tbl sp caster sugar

1 tbl sp salt

1 tbl sp black vinegar

Start by placing 500ml of the neutral oil in a pot with the sliced shallots and place on low heat. Allow the shallots to sizzle away, you don’t want them to burn, but this should take around 20 minutes. You’ll know they’re nearly done when the bubbles stop appearing. You want lightly golden crunchy pieces. Remove with a spider style sieve and place on paper towel.

Add in 100ml more of the oil to cook it down and then place in garlic and do the same thing. Place on low heat and allow to sizzle until lightly golden. This should take about 10 minutes. Remove with spider and place on paper towel to crisp up.

In the same oil (make sure all garlic is removed) add in cinnamon stick, dried bay leaves, star anise, cardamon pods, coriander seeds and fennel seeds place on low heat and allow to very gently sizzle for 1 hour. You can honestly play around with what you want to infuse it with it, it’s really up to you.

After the the hour, remove the aromats by stringing the oil through a sieve into a fresh pot. Place pot on high heat and allow to come to a super hot temperature, you want the oil steaming.

Whilst the oil comes to temperature, in a large heat proof bowl place chilli powder, dried chilli flakes, sesame seeds, sugar, salt and black vinegar and mix it all together. Once oil is super hot and steaming, pour over the bowl of chilli in 2 parts. The oil will very quickly come to the top and boil up so be careful.

Once the bubbles calm down give it a mix through and allow to infuse for a few minutes. Add in the remaining neutral oil and a bit more if you want a looser chilli oil. Don’t add if you want a classic thick chilli crunch. Once everything is cooled down, add in the fried shallots and garlic and mix through. Add to clean container and use how you like for up to 3 months if stored correctly.

Best place to store is somewhere dark and cool or the fridge.