Crunchy Chili Crisp with Fried Shallots, Garlic and Peanuts

What you need

• 500 ml (2 cups) peanut oil
• 4 shallots, very thinly sliced
• 12 cloves garlic, very thinly sliced
• 2 star anise
• 1 cinnamon stick
• 40 g (1/2 cup) dried chili flakes, coarsely ground chiles de arbol or Sichuan chilies
• 1 tbsp Sichuan peppercorns, toasted and ground
• 2 tsp sugar
• 1 tsp salt
• 1 tbsp toasted sesame seeds
• 2 tbsp fermented black beans, rinsed and roughly chopped
• 60 g (1/2 cup) roasted peanuts, unsalted, roughly chopped

Method

Restated from the original video

1. 1

   Put the oil, shallots, star anise and cinnamon stick in a medium saucepan over medium heat.

2. 2

   Fry, stirring often, until the shallots are evenly golden, 10-12 min. Lift them out with a slotted spoon onto paper towels.

3. 3

   Add the garlic to the same oil and fry until pale golden, 3-5 min. Lift it out too; it darkens a little more as it cools.

4. 4

   Fry the black beans in the oil for 1 min, then scoop them out and add them to the shallots and garlic.

5. 5

   Remove the pan from the heat, discard the star anise and cinnamon stick, and let the oil cool to about 120 °C (250 °F), 5-8 min.

6. 6

   Meanwhile, mix the chili flakes, Sichuan peppercorns, sugar, salt and sesame seeds in a heatproof bowl.

7. 7

   Pour the warm oil over the chili mixture and stir. It should sizzle gently without turning black.

8. 8

   Once the oil is lukewarm, stir in the fried shallots, garlic, black beans and the peanuts.

9. 9

   Cool completely, spoon into a clean jar and keep in the fridge for up to 1 month. Stir before using.

Imported from clubhouse.ca. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.