Peanut, Sichuan and brown sugar chilli crisp

5.00

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.

First published in 2024

Ingredients

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Imperial

Peanut, Sichuan and brown sugar chilli crisp

Method

1

Begin by adding the Sichuan peppercorns, chipotle chilli flakes, smoked paprika, salt and brown sugar to a large, heat proof metal bowl. Set aside

2

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

3

Remove the oil from the heat and discard the aromatics 

4

Place the oil back on the heat, and warm over medium to 170°C. Add in the sliced shallots, garlic cloves and roasted peanuts 

5

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 

6

Remove the shallots, garlic slices and peanuts and drain them on some paper towel 

7

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

8

 Add the garlic, shallots and peanuts to the chilli oil 

9

Carefully use a wooden spoon to stir everything together 

10

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 

First published in 2024

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