Crispy Garlic Chili Oil
Ingredients
8 – Garlic Cloves, Thinly Sliced
3 – Spring Onions (Scallions), White Part Only, Thinly Sliced
¼ Cup (40g) – Roasted Unsalted Peanuts, Roughly Chopped
⅔ Cup (150ml) – Sunflower Oil or Canola Oil, Safflower Oil, Light Peanut Oil
2 Tbsp (20g) – Dried Chilli Flakes
1 – Dried Long Red Chilli (Optional)
⅔ Cup (150ml) – Toasted Sesame Oil
2 tsp (10g) – Sea Salt Flakes
2 Tbsp (40g) – Brown Sugar (Optional But Highly Recommended)
Directions
Place a large pan over medium heat. Add in the sunflower oil, chilli flakes, garlic, spring onion (scallion) & long red chilli (if using). Mix & heat the oil until it starts to bubble (about 6 minutes).
Once bubbling, reduce the heat to medium-low, give it a good stir & allow to slowly fry for 14 to 15 minutes, stirring every 5 minutes.
15 minutes later & the garlic is golden & crispy, remove it from the heat & place the pan onto a heat-resistant surface.
Whilst still hot, add in toasted sesame oil, roasted & chopped peanuts, sea salt flakes & brown sugar. Mix to dissolve the salt & sugar then allow to cool down.
Once cool, pour into a sterilized glass jar or airtight container. Dig in.
