Make your own chilli oil to add a fiery kick to stir-fries or as a condiment for any savoury dish. It’s ideal for drizzling over fried eggs and fried rice
Prep:15 mins
Makes 1 x 300ml jar
250ml vegetable oil3 shallots, finely sliced (use a mandoline, if you have one)6 garlic cloves, thinly sliced3 tsp chilli flakes2 tsp Sichuan peppercorns, lightly crushed20g ginger, peeled and sliced into thin matchsticks½ tsp caster sugar1 tbsp light soy saucepinch of MSG (optional)
STEP 1Heat the vegetable oil in a small pan over a medium-low heat and, once hot, cook the shallots until lightly golden and crisp, about 5 mins. Pour through a sieve into a heatproof bowl, then transfer the shallots to a sheet of kitchen paper to drain. Carefully pour the oil back into the pan, and repeat this process with the garlic.STEP 2Sprinkle the chilli flakes, Sichuan peppercorns and ginger into a heatproof bowl. Pour the hot infused oil over it (it should sizzle), stir well, then add the caster sugar, soy sauce, a pinch of salt and the MSG (if using). Leave to cool for 5 mins, then stir in the reserved crispy shallots and garlic. Leave to cool completely.STEP 3Pour the chilli oil into a sterilised jar and chill until needed. Will keep chilled for a month. Spoon over fried eggs or rice dishes, or use as a condiment on anything you like.
