EXTRA-CRUNCHY CHILI CRISP WITH OATS
The defining characteristic of this chile sauce is the crispness, and in my version I've included old-fashioned rolled oats and coconut flakes for extra crunch. You will find me adding it to pasta, eggs, jook, pizza and, of course, roasted vegetables.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preparation To make the chili crisp, place the shallots, garlic, ginger, cinnamon stick, oats, coconut flakes, sesame seeds, chile flakes and oils in a saucepan over medium heat. Bring to a gentle simmer, swirling the pan every now and then, then reduce the heat to medium-low and cook for 20-25 minutes until everything is crispy. Strain the oil through a sieve over a bowl and leave the oat mixture to cool in the sieve-this will allow it to crisp up further. Set the oil aside. Once the crispy oat mixture is completely cool, stir it back into the oil and season with the sea salt. Leave the cinnamon stick in the oil, as it will continue to flavor it. Store the chili crisp in a sterilized jar. It will keep well for several months. Reprinted with permission from To Asia, With Love: Everyday Asian Recipes and Stories From the Heart © 2021 by Hetty McKinnon. Published by Prestel Publishing. Buy the full book from Amazon or from Bookshop.
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