Crispy chilli & peanut oil

This crispy chilli and peanut oil is a deeply savoury condiment built on gentle heat, toasted nuts and aromatic oil. Spoon it over eggs, noodles, rice or grilled meats for instant depth, texture and richness with very little effort.

Ingredients

200ml veg oil
2 shallots, sliced
4 garlic cloves, sliced
2 tbsp ginger, chopped
1 star anise, 1 cinnamon stick
2 tbsp Sichuan peppercorns
4 tbsp chilli flakes
2 tbsp light soy
1 tbsp sugar
1 tsp sea salt
50g roasted peanuts, chopped
2 spring onions, sliced

METHOD

Heat the oil in a saucepan over a medium heat. Add the shallots, garlic and ginger and fry gently, stirring often, until deeply golden and crisp. Using a slotted spoon, remove the aromatics and set aside on kitchen paper.

Add the star anise, cinnamon stick and peppercorns to the hot oil and allow them to infuse over a low heat for 1–2 minutes, until fragrant. Remove and discard the spices.

Take the pan off the heat and carefully stir in the chilli flakes, soy sauce, sugar and salt. The mixture should sizzle gently — allow it to settle for a minute so the flavours bloom without burning.

Return the reserved crispy shallots, garlic and ginger to the oil, along with the peanuts and spring onions. Stir to combine, then allow to cool completely before transferring to a sterilised jar.

Store in the fridge and spoon generously over eggs, noodles, rice, vegetables or grilled meats.