Crispy chili oil
The perfect spicy condiment that goes well with so many different things! It's delicious and easy to make.
Ingredients
- 2 bulbs garlic (the whole garlic bulbs)
- 4 shallots thinly sliced
- 150 grams peanuts unsalted, roughly chopped
- 4 tbsp gochugaru
- 3 tbsp 5 spice mix
- 2 tbsp sugar
- 1 tbsp miso
- 1 tbsp salt
- 500 ml sunflower oil or other neutral oil
Instructions
- Thinly slice the garlic and shallots. Heat 200 ml of sunflower oil in a pan, fry the garlic and shallots over medium heat until golden brown.
- Stay with them and stir well all the time because it can quickly get too dark, and then the garlic and shallots will become bitter. Drain the garlic and shallots on plenty of paper towels, saving the oil you used. Pat the garlic and shallots dry well, the drier the crispier they stay.
- Heat all the oil to max 180 degrees. In a heatproof bowl, mix together the gochugaru, the chopped peanuts, 5 spice, miso, salt and sugar.
- Pour the hot oil over the spice mixture and stir well. When the oil has cooled, add the garlic and shallots. Store in a sterilized jar.
- You can keep the oil for at least a month, if not used up before then. Crispy chili oil is delicious on almost anything and especially on a fried egg.
Notes
Obviously the nutritional value is for the entire batch. Keep in mind that you will use only about a teaspoon each time.
Nutrition
Calories: 5290kcal | Carbohydrates: 96g | Protein: 52g | Fat: 544g | Saturated Fat: 58g | Polyunsaturated Fat: 47g | Monounsaturated Fat: 422g | Sodium: 8184mg | Potassium: 2422mg | Fiber: 33g | Sugar: 35g | Vitamin A: 9572IU | Vitamin C: 13mg | Calcium: 455mg | Iron: 21mg