Asian Chilli Oil

Asian Chilli Oil

For anyone who has been asking for the chilli oil that we served at the rainforest charity dinner, I have written it down for you. Everyone will want this in their lives, it makes ANYTHING taste incredible. It vamps up the most boring veg into something exciting. It’s naturally plant-based but can go with meat or fish. Especially apt for yesterday’s leftovers.

I went eco with my presents this year and gave batches to all my family. It’s not very spicy, it’s more about the other flavours combined. You can add more dried chilli at the end depending on how 🌶 you like it! 

Ingredients:

Will make 600ml about two jars of sauce

6 mild chills, deseeded and thinly sliced 
3 banana shallots, thinly sliced
600ml sunflower oil
8 garlic cloves, diced
30g grated ginger (about a thumb and a bit)
40ml sesame seed oil
50g brown miso paste
20g sesame seeds
Pinch dried chilli flakes

It’s important to have everything weighed out and chopped before you start. I use the blender when I’m pushed for time instead of chopping.

Add the sunflower oil to a large saucepan so that there is at least 5cm space from the top in case the oil spits. Slowly bring to high heat. Add a small pinch of the chopped shallots to the oil and if it sizzles, you are ready to add the rest.

Fry shallots for about 5 minutes until they start to go a little golden. Then add the chopped chilli and fry for another 3 mins until they are starting to crisp up a little. Then add the ginger and garlic and fry for a minute more. Keep watch as it can burn easily. The shallots should be quite crispy-looking by now.

Remove the pan from the heat and leave for a bit to cool and then add the miso paste, sesame oil, sesame seeds and pinch of dried chilli. Store in a jar when completely cooled and in the fridge for weeks and weeks.