Crispy chili oil

Crispy chili oil is a bold and aromatic oil with crunchy texture and deep umami flavour. It is perfect as a topping for wok dishes, noodles, rice, vegetables and grilled food, and ideal to prepare on a HOT WOK, where low and controlled heat ensures the best result.

Ingredients
200 g shallots
2 red onions
A handful of peeled garlic cloves
180–200 g chili flakes (adjust to preferred heat level)
½ dl soy sauce
½ litre neutral oil, such as rapeseed oil
5–6 tbsp sesame seeds

Method
Finely slice the onions and garlic.
Pour the oil into a pot or wok and add the onions and garlic while the oil is still cold.
Slowly heat the oil over low heat, allowing the onions and garlic to gently release their flavour and turn golden without browning too quickly.
Once the onions are lightly golden and crisp, remove them from the oil and set aside.
Add the sesame seeds to the hot oil and toast briefly until lightly coloured.
Add the chili flakes and let them infuse and crisp gently over low heat. The oil should not be too hot, as overheated chili can turn bitter.
Return the crispy onions and garlic to the oil and stir thoroughly to combine.
Pour the chili oil into a heat-resistant container and add the soy sauce. Stir gently to distribute the flavours evenly.

Storage and variations
Crispy chili oil keeps for up to three months at room temperature and does not require refrigeration. The heat level depends on the type of chili used. For a milder version, replace part of the chili flakes with mild paprika flakes.
For added depth of flavour, spices such as star anise, cinnamon stick or bay leaves can be infused in the oil during heating and removed before adding the chili flakes.