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Triple Crunch Chili Crisp
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Triple Crunch Chili Crisp

2 godz. 30 minPorcje: 40Nutri-Score D€€
od @derekkchen12 importówugotowano 0 razy
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Składniki

40 osób
  • neutral oil (cold)Spiżarnia600 ml
  • shallots (thinly sliced)Warzywa i owoce240 g
  • garlic (thinly sliced)Warzywa i owoce90 g
  • star anise (whole)Przyprawy3 kawałki
  • cinnamon stick (whole)Przyprawy1 kawałek
  • bay leaves (whole)Przyprawy2 kawałki
  • black cardamom pods (whole)Przyprawy2 kawałki
  • coriander seeds (whole)Przyprawy6 g
  • fennel seeds (whole)Przyprawy6 g
  • ginger (sliced)Warzywa i owoce3 kawałki
  • Sichuan chili flakesPrzyprawy70 g
  • Sichuan peppercorns (toasted and ground)Przyprawy25 g
  • saltPrzyprawy18 g
  • sugarSpiżarnia25 g
  • MSGSpiżarnia8 g
  • black vinegarSpiżarnia5 ml
  • toasted sesame seeds (toasted)Orzechy i nasiona18 g
  • roasted peanuts (chopped)Orzechy i nasiona70 g

na porcję

Wartości odżywcze

149kcal

Węglowodany
2 g
Białko
1 g
Tłuszcz
16 g
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Przybory

  • Szatkownica
  • Garnek
  • Rondel
  • Patelnia
  • Moździerz z tłuczkiem
  • Miska
  • Sito
  • Termometr kuchenny

krok po kroku

Przygotowanie

  1. Slice the shallots and garlic

    • Thinly slice the shallots and garlic with a mandoline, or a knife, keeping the slices even so they cook evenly.
    Krok 1

  2. Fry the shallots

    • Put the shallots in a pot with the cold oil.
    • Cook on medium heat until lightly golden brown, then remove and drain on paper towel; the residual heat will darken them further.
    Krok 2

  3. Fry the garlic

    • Fry the garlic in the same oil until lightly golden, then remove and drain on paper towel.
    Krok 3

  4. Infuse the oil with the aromatics

    • Add the star anise, cinnamon stick, bay leaves, cardamom pods, coriander seeds, fennel seeds and ginger to the same oil.
    • Simmer at around 230 °F (110 °C) for about an hour.
    • Strain the oil and heat it to 350 °F (175 °C).
    Krok 4

  5. Toast and grind the Sichuan peppercorns

    • Toast the Sichuan peppercorns in a dry pan over medium heat for a few minutes.
    • Remove and grind to a powder.
    Krok 5

  6. Prepare the chili mixture

    • In a bowl, combine the Sichuan chili flakes, ground Sichuan peppercorns, salt, sugar, MSG and black vinegar.
    • Mix well and set aside.
    Krok 6

  7. Pour the hot oil over the chili mixture

    • Pour half of the hot oil onto the chili mixture and mix.
    • Add the rest of the hot oil and mix again.
    • Let cool down for about an hour so the shallots and garlic do not burn.
    Krok 7

  8. Add the crunch and store

    • Mix in the toasted sesame seeds, chopped peanuts, fried shallots and fried garlic.
    • Transfer to a jar and keep in the fridge for a few months.
    Krok 8
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