Peanut, Sichuan and brown sugar chilli crisp
This mild and peanutty chilli crisp has a touch of sweetness from the brown sugar and some smokiness from the chipotle and paprika. It's a really versatile condiment that works as well swirled on top of leek and potato soup as it does mixed into a dumpling dipping sauce.
Ingredients
Metric
Imperial
Peanut, Sichuan and brown sugar chilli crisp
- 3 tbsp of Sichuan chilli flakes
- 1 tbsp of chipotle flake
- 1 tbsp of smoked paprika
- 1/2 tsp salt
- 2 tbsp of brown sugar
- 400ml of vegetable oil
- 1 in of fresh ginger, sliced
- 2 fresh bay leaves
- 2 star anise
- 1 cinnamon stick
- 1 shallot, sliced into half moons
- 4 garlic cloves, sliced
- 100g of roasted peanuts, roughly chopped
Method
Begin by adding the Sichuan peppercorns, chipotle chilli flakes, smoked paprika, salt and brown sugar to a large, heat proof metal bowl. Set aside
- 3 tbsp of Sichuan chilli flakes
- 1 tbsp of chipotle flake
- 1 tbsp of smoked paprika
- 1/2 tsp salt
- 2 tbsp of brown sugar
Warm together the oil, ginger, bay leaves, star anise and cinnamon stick over a low heat for around 15 minutes, taking care not to burn the aromatics
- 400ml of vegetable oil
- 1 in of fresh ginger, sliced
- 2 fresh bay leaves
- 2 star anise
- 1 cinnamon stick
Remove the oil from the heat and discard the aromatics
Place the oil back on the heat, and warm over medium to 170°C. Add in the sliced shallots, garlic cloves and roasted peanuts
- 1 shallot, sliced into half moons
- 4 garlic cloves, sliced
- 100g of roasted peanuts, roughly chopped
Fry the shallots and garlic for around 10–15 minutes until they are golden brown, turning the heat down if needed, so they don’t burn
Remove the shallots, garlic slices and peanuts and drain them on some paper towel
Carefully pour the hot, aromatic oil over mixed spices and sugar in the heatproof bowl. Do this in increments if needed, as the oil will bubble up when it makes contact with the spices
Add the garlic, shallots and peanuts to the chilli oil
Carefully use a wooden spoon to stir everything together
Leave the chilli oil to cool to room temperature (this will take about 45 minutes), then transfer to a sterilised jar, and store in the fridge
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