I must have been the last one to know about this amazing condiment that is trending lately (or maybe I already missed it..). An easy to make, versatile sauce that can be used on chicken, fish, tofu, vegetables, rice, pasta, in other words; everything!
I found a number of recipes and created my own version with what I had on hand. You can adjust the heat according to your taste and add other spices such as star anise, cinnamon, black pepper or fresh chilies.
This makes about a cup and can be kept refrigerated for at least two months.
Chili Crisp
Makes one cup
Ingredients
2 or 3 shallots, halved lengthwise, thinly sliced
3 cloves garlic, thinly sliced
1 cup peanut or grape seed oil
1 inch piece ginger, minced
1/4 cup red pepper flakes, or more if you like it fiery hot
2 Tb. soy sauce
2 Tb. brown sugar
Procedure
Heat the oil in a small saucepan over low heat Add the shallots and garlic and cook until golden and crisp about 8 to 9 minutes.
Strain the oil through a sieve into a bowl. Reserve the garlic and shallots. Add the ginger, red pepper flakes, soy sauce and sugar to the warm oil and stir to dissolve the sugar.
When the garlic and shallots are cool, add back into the oil. Store in an airtight jar for up to two months, refrigerated.
