Chili Crisp With Oats
This recipe creates a rich and crunchy chili crisp featuring crispy fried shallots, garlic, and ginger infused into neutral oil. Toasted oats, coconut flakes, and sesame seeds provide textural interest and nutty undertones, all balanced with red chile flakes and sea salt. It's a versatile condiment to add heat and crunch to various dishes.
Equipment
- 1 Heavy-bottomed pot or Dutch oven For even heating and frying
- 1 Fine-mesh Sieve For straining aromatics from oil
- 1 Heatproof Bowl For combining oil and dry ingredients
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 3 shallots finely diced
- 2 garlic cloves finely chopped
- 1- inch 2.5 cm piece of ginger, peeled and finely chopped
- 1 cinnamon stick
- 1 cup 100 g old-fashioned rolled oats
- ½ cup 30 g coconut flakes, roughly chopped
- 3 tablespoons toasted white sesame seeds
- 3 tablespoons red chile flakes
- 1½ cups 375 ml vegetable or other neutral oil
- 2 tablespoons toasted sesame oil
- About 1 tablespoon sea salt
Instructions
- Finely dice the shallots, and finely chop the garlic and peeled ginger.
- In a large heatproof bowl, combine the old-fashioned rolled oats, roughly chopped coconut flakes, toasted white sesame seeds, red chile flakes, and sea salt.
- In a heavy-bottomed pot or Dutch oven, heat the vegetable or neutral oil over medium-low heat until it reaches approximately 250-275°F (120-135°C).
- Add the diced shallots, chopped garlic, chopped ginger, and the cinnamon stick to the hot oil.
- Gently fry the aromatics, stirring occasionally, for 15-20 minutes, or until they are deeply golden brown and crisp. Be careful not to burn them.
- Carefully remove and discard the cinnamon stick from the oil.
- Place a fine-mesh sieve over the bowl with the dry ingredients. Carefully pour the hot oil through the sieve, allowing the crispy aromatics to collect in the sieve.
- Add the toasted sesame oil to the strained oil and dry ingredients in the bowl.
- Stir everything thoroughly with a heatproof spatula or spoon to combine, ensuring the hot oil saturates all the dry components.
- Allow the chili crisp to cool completely to room temperature before transferring it to an airtight jar for storage.
Notes
1. Maintain a consistent low to medium-low heat when frying the aromatics to ensure they crisp up evenly without burning. Patience is key for deep flavor extraction. 2. The immediate pour of hot oil over the dry ingredients is crucial; it 'blooms' the chile flakes and toasts the oats and coconut, developing their full aroma and texture. 3. Consider adding a pinch of MSG (monosodium glutamate) for an umami boost, or a splash of black vinegar for a tangy depth. 4. Store in an airtight jar at room temperature for optimal freshness and crunch.