Chilli Crisp
Crunchy chilli flakes, fried shallot and garlic in Sichuan-pepper-spiced oil. Frozen in 15ml mini cubes.
makes 32 cubes, about 8p each
- Time
- 30 min15 min prep · 15 min cook
- Makes
- 32 cubes
- Cost per cubePer cube
- 8p
- Calories per cubeCalories
- 90 kcal
- A serving
- 1 cube
- Spice
- 4 of 5
You’ll need
- 6 (180g)shallots, thinly sliced
- 10 cloves (50g)garlic, thinly sliced
- 40gchilli flakes
- 6gSichuan peppercorns, ground
- 300mlrapeseed oil
- 20mlsoy sauce
- 10gsugar
- 15gsesame seeds
- 10groasted peanuts, chopped
Allergens: Peanuts, Sesame, Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.
Use it for
Spooned over noodles or fried eggs · 1 cube; Dumplings and wontons · 1 cube; Stirred into mayo or yoghurt · 1 cube
Method
- Step 1: Heat the oil in a saucepan over a medium heat and fry the shallots, stirring, until golden. (10 min) Lift out with a slotted spoon.
- Step 2: Fry the garlic until pale gold (2 min) and lift out. Don't let it brown or it turns bitter.
- Step 3: Cool the oil for 5 minutes, then pour it over the chilli flakes, Sichuan pepper, sesame seeds and sugar in a heatproof bowl.
- Step 4: Stir in the soy, shallots, garlic and peanuts. Cool completely.
- Step 5: Spoon into 15ml mini trays, making sure each gets crunchy bits, and freeze.
| kcal | protein | carbs | fat | fibre | salt | |
|---|---|---|---|---|---|---|
| Per cube | 90 | 0.6g | 2.1g | 9g | 0.6g | 0.09g |
Cook’s notes
- Use straight from frozen; it melts in seconds on hot food.
- Always keep it frozen or in the fridge: garlic in oil must not sit at room temperature.
- Contains peanuts and sesame; label the cubes.
Use it for
- Spooned over noodles or fried eggs · 1 cube
- Dumplings and wontons · 1 cube
- Stirred into mayo or yoghurt · 1 cube
Freeze, reheat and serve
- Freeze
- Cool it within two hours, freeze it in 15ml ice-cube trays, then bag and label the cubes. It keeps for 6 months.
- Use from frozen
- Use straight from frozen; it melts in seconds on hot food. Never refreeze thawed cubes.
- A portion
- 1 cube is a serving: about 90 kcal.
Chilli Crisp questions
Why let the oil cool before pouring it over the chilli flakes?
Oil straight from frying the shallots is hot enough to scorch the chilli flakes and sesame seeds, which makes them bitter. A short rest means they sizzle and release their flavour without burning.
Can I make it without peanuts?
Leave them out, or use more sesame seeds or some toasted sunflower seeds instead. The fried shallots and garlic still give plenty of crunch.
What can I use instead of Sichuan peppercorns?
Nothing quite matches their tingling, numbing quality. Leave them out or add a little ground black pepper; it will still taste good, just more like a straightforward chilli oil.
Freezer meals that go with it
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Updated . Nutrition, costs and yields are estimates. Gluten-free assumes tamari in place of soy sauce.