Crispy Shallot Chili Oil
Crispy Shallot Chili Oil with peanuts, ginger, and more. It's excellent for dumplings, noodles, and compliments many Asian dishes.
Equipment
- Frying Pan
- Knife
- Cutting board
- Spider strainer
- Baking Tray
- Mason Jar 32oz/940ml or any glass jar you have
Ingredients
- 2 Cups Avocado Oil / Grapeseed Oil
- 5-6 Shallots Thinly sliced lengthwise
- 10 Cloves Garlic Sliced
- 1-2 Fresh chili (optional) Sliced
- 1 Tbsp. Salt
- ½ Cup Red Chili Pepper Flakes or 8 Tbsp
- ¼ Cup Crushed Peanuts or 4 Tbsp
- 2 Tbsp. Ground Ginger
- ¼ Cup Maple Syrup or 4 Tbsp.
- ¼ Cup Sesame Oil or 4 Tbsp.
Instructions
- Preheat oven to 100C / 220F degrees on drying or ventilation.
- Prep the jar that will contain the oil in advance. Add inside: Chili pepper flakes, Crushed Peanut, Salt, Maple Syrup, and Sesame oil.
- Fry the shallot strips in a pan together with 2 cups of oil on medium heat for about 15 minutes. You can add the onions to cold oil first and let the oil bubble as it heats up. You have to keep an eye all the time so that the onion does not burn.
- When the onion turns golden, remove it with a spider or strainer over a plate with absorbent paper and let it dry for a few moments. Sprinkle a little salt on top. Leave the oil in the pan.
- Dry the onion in the oven for about 15 minutes until it becomes crispy. Be careful, it's addictive :)
- Once the onion is crisp and ready, put it in the jar with the rest of the spices.
- In the same oil that remains in the pan, lightly brown the garlic and chili for about 5 minutes on medium heat. Once golden and crispy, strain the garlic and chili from the boiling oil (so they don't burn) with a slotted spider spoon, and set aside.
- Pour the hot oil very carefully into the jar with the mixture we prepared in advance and mix well with a spoon.
- After the oil has cooled, you can close the jar with a lid, and keep it in the pantry for up to six months.
- If after you have used the oil, the oil content gets small and there are still a lot of spices and onions in the jar, you can add cold olive oil. The flavors are so strong that it will still be possible to reuse and pour more oil.