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Triple Crunch Chili Crisp
Sauce

Triple Crunch Chili Crisp

2 h 30 minServes 40Nutri-Score D€€
from @derekkchen12 imports0 cooked
Adapt this recipe

what you need

Ingredients

40 people
  • neutral oil (cold)Pantry600 ml
  • shallots (thinly sliced)Produce240 g
  • garlic (thinly sliced)Produce90 g
  • star anise (whole)Spices3 pieces
  • cinnamon stick (whole)Spices1 piece
  • bay leaves (whole)Spices2 pieces
  • black cardamom pods (whole)Spices2 pieces
  • coriander seeds (whole)Spices6 g
  • fennel seeds (whole)Spices6 g
  • ginger (sliced)Produce3 pieces
  • Sichuan chili flakesSpices70 g
  • Sichuan peppercorns (toasted and ground)Spices25 g
  • saltSpices18 g
  • sugarPantry25 g
  • MSGPantry8 g
  • black vinegarPantry5 ml
  • toasted sesame seeds (toasted)Nuts & seeds18 g
  • roasted peanuts (chopped)Nuts & seeds70 g

per serving

Nutrition

149kcal

Carbs
2 g
Proteins
1 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Mandoline
  • Stockpot
  • Saucepan
  • Frying pan
  • Mortar and pestle
  • Mixing bowl
  • Sieve
  • Kitchen thermometer

step by step

Method

  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.
    Step 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.
    Step 2

  3. Fry the garlic

    • Fry the garlic in the same oil until lightly golden, then remove and drain on paper towel.
    Step 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).
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 8
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