Chile Crisp Recipes

CHILE CRISP

Steps:

• Heat the oil, black beans, Szechuan peppercorns, cardamom pods, 4 star anise, 3 cinnamon sticks and all but 1 slice of ginger in a large saucepan over medium-low heat until the oil reaches 250 degrees F, about 10 minutes. Remove from the heat and let sit for 5 minutes to infuse.
• Meanwhile, whisk together the gochugaru, red pepper flakes, Kashmiri red chile powder, sugar, MSG, garlic, onion remaining star anise, cinnamon sticks, ginger slice and 1 teaspoon salt in a medium heat-proof bowl.
• Strain the spiced oil through a fine mesh sieve into the dry chile mixture and stir to combine. (Discard the oil-soaked whole spices.) Let sit at room temperature for at least 1 hour and up to 24 hours. The flavor will develop and intensify as it sits. Serve when completely cool.
• Refrigerate in an airtight container for up to 1 month.

CHILE CRISP

Steps:

• Combine the oil, onion, 1/2 teaspoon sugar and 1/2 teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.
• Add the chiles, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring, for 1 minute, then stir in the remaining 1/2 teaspoon sugar and 1 teaspoon salt. Use immediately or refrigerate in an airtight container for up to 2 weeks. Spoon over everything. It adds big flavor to milder bases, such as eggs, tofu, noodles, rice, vegetables, white fish, lean pork and chicken breast.

HOMEMADE CHILI CRISP

Steps:

• Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium saucepan. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
• Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
• Strain shallot mixture through a fine mesh sieve over the ginger-pepper flake mixture. Let garlic and shallot pieces cool in sieve before stirring back into the infused oil. Pour into a glass container with a top and chill until ready to use.

CHILI CRISP WITH OATS

Steps:

• 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.

TOFU AND GREEN BEANS WITH CHILE CRISP

Steps:

• Heat oven to 450 degrees. In a baking dish or casserole, whisk together the chile crisp, soy sauce, vinegar, sesame oil, honey, garlic, ginger, scallions and cilantro.
• Add the tofu slices to the dish, and coat them with the sauce, then allow to marinate for as long as it takes to heat the oven and trim the green beans.
• Add the green beans to a large sheet pan, then drizzle the neutral oil on top and toss to coat. Slide the green beans to the sides of the pan, and arrange the slices of tofu in an even layer in the center of the pan. Pour remaining marinade over the tofu, and place in oven.
• Roast until the green beans start to blister, 20 to 25 minutes. Serve immediately with rice and extra chile crisp on the side.

CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO

Steps:

• In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
• Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
• In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
• Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
• Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.