Let's Wok - Recipes
Let's Wok - Recipes
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. Ingredients200 g shallots2 red onionsA handful of peeled garlic cloves180–200 g chili flakes (adjust to preferred heat level)½ dl soy sauce½ litre neutral oil, such as rapeseed oil5–6 tbsp sesame seeds MethodFinely 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 variationsCrispy 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.
Khai Jiao - Omelette by HOT WOK
Khai JiaoThai omelette prepared on the HOT WOK. Recipe: 2 eggs 1 tbsp water 1 tbsp cornflour 1 tsp fish sauce 1/2 tsp lime juice 300 ML neutral oil for the wok Watch video at CizzeBBQ
Delicious crispy rice paper
Use rice paper as a base for starters or as a garnish for your meal. Here we've made rice paper easy and simple in the wok and then used it to serve a small easy dish with meat, salad, chilli mayo, topping with grated lime. The rice papers are too big or maybe not round. You can easily cut them into the shapes you like and then they just need 3 seconds down in the hot oil in the wok. We recommend that when making crispy rice paper in the wok, you have it all ready as it goes really quickly.
French fries in Wok
Simple "How to": Warm oilTurn on your HOT WOK Gas stove. 7 and 12 kW burners are quickly hot and the Silverline model needs a little longer cause it's 4,5 kW effect. But expect the oil to be ready in 3-4 minutes. Fry the potatoesAdd your french fries or sliced potatoes.Let them fry until crispy / golden / brown. ServersSprinkle with coarse salt or flake salt. 🍟👌 Bon appetite
