Think you can handle the spice? Give Andy's chilli oil recipe a whirl.
You will need:
Crispy bits
250g of a neutral oil – I used grape seed
20g ginger
25g garlic
70g shallots
Chilli oil
25g chilli flakes
6g szechuan pepper
2 tbs @threeblueducks chilli salt
2 star anise
1 cinnamon stick
3 bay leaves
10g sesame seeds
1tbs mushroom powder
Seasonings
4tbs light soy sauce
1tbs maple syrup
1tbs sesame oil
How to cook:
Finely slice the shallots, ginger and garlic, then place the oil in a pan over a medium heat. Fry the shallots, ginger and garlic slowly for about 15 minutes or until it’s golden and crispy. The slower you go, the more crisp the goodies will become!
Once golden and good, strain the oil off and leave to dry out on some paper towel.
Transfer the oil back to the pan and heat to 190’c, while the oil is heating, mix together the chilli flakes, szechuan pepper, Three Blue Ducks Chilli Salt, star anise, cinnamon, bay leaves, sesame seeds and mushroom powder in a heavy based bowl. Pour the hot oil over the chilli mix and leave to bubble away.
Once the mix has cooled down a touch, season with the soy, maple syrup and sesame oil.
Finally, once the mix has completely cooled, take out the cinnamon, star anise and bay leaves, then mix through the crispy shallots, ginger and garlic.
Transfer to a clean jar and store in the cupboard for 6 months, or if you froth on chilli like Andy, smash it on absolutely anything and everything
Enjoy!
