Chili crisp is the spicy chili condiment you can drizzle, dribble, or drop on just about anything you cook at home. A spicy chili crisp garnish adds sweet, umami, and heat that can transform your run-of-the-mill weeknight dinners into restaurant-worthy meals served at home!
1–3 tablespoons chili flakes, based on heat preference
3 tablespoons sesame seed or chopped cashews
Peel the garlic cloves, shallots, turmeric, and ginger.
Using either a mandolin or a food processor with a shredding disc slice shallots and garlic thinly and evenly. We used a food processor shredding disc on the #2 thickness setting!
Use a Microplane or zester to finely grate the turmeric and ginger. Or finely dice by hand.
Place coriander, chili flakes, sugar, soy sauce, turmeric, ginger, sesame seeds & sesame oil into a mixing bowl. Set aside.
Add oil to a small saucepan and warm over low heat. We want the oil hot but not scalding.
Once the oil is hot add the garlic and shallots and simmer gently for about 20 minutes, stirring often.
This mixture needs to simmer until shallots and garlic are both an inviting golden brown color, about 20 minutes. Keep a very close eye on things as we don’t want them to burn. If the shallots or garlic burn this mixture will have a very bitter taste.
Once the shallot mixture is nice and brown– it won’t seem crispy– nice and brown, remove from heat and pour through a mesh strainer over the bowl of dried spices– we want the hot oil to mix with all the seasonings.
Lay the fried shallots and garlic onto a few pieces of paper towels to air dry and crisp up. Yum.
Once the oil is cool add the shallots and garlic back into the oil and stir gently to combine. Place in a jar for storage in the fridge and use as needed!
This recipe has a high ratio of fried shallots to oil- we like it this way. When you combine the oil and shallots together, they might not be fully submerged and that’s okay!
Store in the fridge for 3-4 weeks and use as a garnish on all your favorite meals!
** While the shallots and garlic will fry in the oil, but when you add them together in a jar the shallots won’t be fully submerged in the oil. This is okay! (Honestly, it will help them stay crisp!) BUT if you prefer, you can add a few more tablespoons of oil to submerge them.
** Do NOT burn the garlic or shallots! You want a deep golden brown. If you burn the garlic or shallots while frying the oil will develop a very bitter and unpleasant taste. Go low and slow and keep a close eye on things for 25 minutes or so!