Best Garlic Chili Oil Recipes

PAN FRIED SOFT SHELL CRAB WITH GARLIC, LEMON, CHILI AND OLIVE OIL

Steps:

• Place crabs, jalapeno, garlic, lemon zest and parsley in a large bowl. Add 5 tablespoons of olive oil and toss lightly. Marinate for 2 hours. In another large bowl pour the lemon juice and slowly add the extra virgin olive oil whisking constantly. Season with salt and pepper. Toss vinaigrette with lettuce leaves and divide between 4 plates. Place a large non-stick sauté pan over high heat. Add remaining 3 tablespoons olive oil. Dust the crabs with a little flour and place in the hot pan. Cook for 2-3 minutes on each side. Once crabs are crispy on the outside and cooked through, remove from the pan and serve over prepared salad.

STIR-FRIED ASPARAGUS WITH GARLIC AND SHALLOTS IN CHILI OIL

Steps:

• Heat a non-stick wok or skillet over medium-high heat (375-425F / gas mark 5) for 30 seconds.
• Add chili oil, shallots, and garlic; saute until the shallots are tender and beginning to brown (2-3 minutes).
• Add asparagus and continue to cook until it begins to soften and color (2-3 minutes).
• Add stock; cook over medium heat (350F / gas mark 4) until asparagus is tender and all moisture has evaporated (5-10 minutes).
• Season with salt and pepper; toss until well mixed.
• Serve hot.

GARLIC-CHILI OIL

Steps:

• Using a chef's knife, coarsely chop garlic with red-pepper flakes. Gather into a pile; sprinkle generously with salt.
• Place flat side of knife blade on top of garlic, with sharp side of blade facing away from you; press down firmly, pulling knife toward you. Repeat until a paste forms.
• Combine in a small bowl with vegetable oil.

LAPSANG SOUCHONG GARLIC CHILI OIL GLAZED SALMON

Steps:

• Lapsang chili oil glaze: Make a strong infusion of tea and then reduce to 1 cup. Add all the ingredients at the end of reduction to melt honey and infuse flavor. Set aside.
• Chili oil: Heat oil in a small pan to 325 degrees F. Add the garlic and fry for 3 to 5 minutes or light golden brown. Remove from heat and add the sesame oil, soy sauce, and sambal. Add the Lapsang reduction. Let cool to allow flavors to combine.
• Marinate salmon fillets in the Lapsang-chili mixture for 1 hour. Preheat a grill. Remove from the marinade and grill over medium flame for about 8 minutes each side, or until cooked to desired doneness.
• Taro Wasabe mashed purple potatoes: Peel the taro and cut into medium cubes. Put into cold water, bring to a boil and cook until taro is fork tender. Chop potatoes into medium cubes, place in pot with cold water, bring to a boil and cook until fork tender. Due to different cooking times, cook potatoes and taro separately. When they are done, drain and combine with other ingredients and mash. Add cream slowly as not to make too creamy.
• Sesame Green Beans: Toast sesame seeds in clean, dry skillet for 30 to 45 seconds on medium heat, move rapidly to avoid burning. Set aside. Pick and clean the beans. Heat sesame oil in pan, then fry the beans until semi cooked, about 45 to 60 seconds. Toss in pan to coat with oil. Sprinkle with toasted seeds.