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This crispy shallot chili oil is packed with bold flavors and a satisfying crunch. The golden-brown fried shallots add a delightful texture, while the combination of dried chili flakes, paprika, cumin seeds, and fresh chilies creates a spicy and aromatic base. The soy sauce and MSG enhance the umami, making it perfect for drizzling over noodles, rice, or even as a dipping sauce. The process of frying the shallots until golden and pouring hot oil...
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Mix dried chili flakes, paprika, cumin seeds, MSG, chopped garlic, fresh chilies, and soy sauce in a mixing bowl.
Fry the shallots in natural vegetable oil over medium heat until golden brown and fragrant, then strain and set aside the oil.
Reheat the strained oil until hot.
Pour the hot oil over the dry ingredients in the mixing bowl and stir until combined.
Add the fried shallots to the mixture and stir gently.
Transfer the chili oil into a jar or container and store in the fridge.
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Use neutral vegetable oil to avoid overpowering the flavors of the chili oil.
Adjust the amount of fresh chilies based on your spice tolerance.
Ensure the oil is hot enough to release the aroma of the dry ingredients when poured.
Store the chili oil in an airtight container in the fridge to maintain freshness.
Can I use a different type of oil?
Yes, you can use any neutral oil like canola or sunflower oil.
How long does the chili oil last?
Stored in the fridge, it can last up to 2-3 weeks.
Can I skip the MSG?
Yes, you can omit MSG, but it enhances the umami flavor of the chili oil.
What can I use this chili oil for?
It’s great for drizzling over noodles, rice, dumplings, or as a dipping sauce.
How do I make it less spicy?
Reduce the amount of dried chili flakes and fresh chilies.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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