Best Sichuan Chile Crisp Sundae With Peanut Streusel Recipes
SICHUAN CHILE CRISP SUNDAE WITH PEANUT STREUSEL
This sundae is based on the soft serve and chile oil combination that started showing up in Chengdu and Chongqing in 2018. The combination doesn't sound like it should work, but it does, especially paired with a Sichuan snack-inspired spicy peanut streusel. You can use store-bought chile oil or chile crisp, such as Lao Gan Ma, in place of homemade Sichuan Chile Oil. You can also omit the peanut streusel or replace it with crushed peanuts.
Provided by J. Kenji López-Alt
Categories snack, ice creams and sorbets, dessert
Time 45m
Yield 2 sundaes, plus more chile crisp and peanut streusel
Number Of Ingredients 13
Steps:
- Prepare the peanut streusel: Adjust oven rack to center position and heat to 350 degrees. (If your oven has a convection setting, make sure it is off.)
- Using a spice grinder or mortar and pestle, grind Sichuan peppercorns, chile flakes, star anise, cumin and fennel together into a fine powder.
- Combine all ingredients in the bowl of a food processor fitted with the blade attachment. Pulse until peanuts are roughly chopped and a coarse meal-like texture is formed. (Alternatively, mix together with your fingers, lithely crushing the peanuts in a mortar and pestle or under a skillet before adding to other ingredients.)
- Spread mixture over a parchment-lined sheet tray in little crumbles. Bake until deep golden brown, rotating the pan halfway through cooking, about 16 to 20 minutes. (The mixture will spread and flatten as it bakes.) As soon as the streusel is cool enough to handle, break it up into small chunks - it's OK if they are a little uneven - then cool completely. Do not let the streusel cool completely before trying to break it! Once cooled, streusel can be stored at room temperature in a sealed container for up to two weeks. This recipe makes about 3 cups.
- To serve, scoop ice cream into 2 bowls. Top with chile oil and streusel.
SICHUAN CHILE OIL
Spicy chile crisp is a versatile condiment. Use it on noodles, over stir-fries, on eggs, with cold leftover meats, or in cold salads. (It's especially good paired with yogurt and crisp, refreshing vegetables like cucumbers or raw snap peas.)
Provided by J. Kenji López-Alt
Categories easy, condiments, sauces and gravies
Time 15m
Yield About 1 1/4 cups chile oil
Number Of Ingredients 13
Steps:
- Using a pair of kitchen shears, cut all of the chiles into 1/2-inch pieces. Toast chiles in a dry wok or saucepan over medium heat, stirring and shaking constantly, until fragrant and lightly darkened in color, about 2 minutes.
- Transfer toasted chiles to the bowl of a food processor or mortar and pestle, and pulse or pound until the chiles break into 1/8- to 1/4-inch pieces that resemble store-bought red-pepper flakes or flaky sea salt. (Be careful not to overprocess.) Transfer the chile flakes to a heat-proof mixing bowl.
- Combine oil, garlic, ginger, Sichuan peppercorns, star anise, cumin and fennel seeds in a small saucepan. Heat over low heat until gently bubbling, then cook for 10 minutes, adjusting heat to maintain the barest of bubbling.
- Set a fine-mesh strainer over the bowl with the chiles. Pour the hot oil through strainer over the chiles. Discard solids. Stir sugar, sesame seeds, salt and MSG, if using, into oil mixture until combined. Allow to cool, transfer to a sealed container, and let rest at room temperature overnight before using. You can store chile oil in a cool, dark pantry for a few weeks, or indefinitely in the refrigerator.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
