lunch · vegan · vegetarian · gluten-free · dairy-free
Cambodian-style hot garlic chili crisp
A crunchy, garlicky Cambodian-style chili oil: lots of fried garlic and shallot, chili flakes, lemongrass and a little sugar and salt in fragrant oil.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
Contains sesame.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Fry the shallots in the oil over medium heat until golden; lift out.
-
2
Fry the garlic and lemongrass until pale golden; lift out.
-
3
Let the oil cool to about 120°C (250°F) and pour over the chili flakes, paprika, sugar and salt.
-
4
Stir in the fried aromatics and sesame. Cool and store in a jar in the fridge up to a month.
