Crispy Chili Oil
Recipe Facts
Difficulty level:
easy ◉◎◎◎◎
Quantity for:
1 glass
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Heat-resistant bowl, clean glass for filling
Ingredients
• 250 ml neutral oil (e.g. rapeseed or peanut)
• 6 cloves of garlic, finely diced
• 2 shallots, finely diced
• 3 tbsp dried chili flakes (mild or hot, depending on taste)
• 1 tsp toasted sesame seeds
• 1 tsp soy sauce
• 1 tsp rice vinegar or lime juice (to taste for freshness)
• Optional: ½ tsp Szechuan pepper, lightly crushed
• 2 tbsp cashews, coarsely chopped (for crunch)
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Giuseppe's wok recipes can be found in FIRE&FOOD!
preparation
This oil takes crunch, heat, and aroma to the next level. With crispy garlic, shallots, chili, and Szechuan pepper – ideal as a topping or seasoning oil for all stir-fries.
➊ Fry the garlic and shallots separately in neutral oil over medium heat until golden brown and crispy. Then remove and drain.
➋ Mix chili flakes, sesame seeds, soy sauce and optional Szechuan peppercorns in a heatproof bowl. Pour the hot oil over the chili mixture (Caution: it will splatter!).
➌ Add crunchy garlic and shallots as well as cashews and mix well.
Stir. Let cool, pour into a clean glass and refrigerate.
Store in a cupboard (it will keep for several weeks).
Giuseppe Messina: “Always stir before use – the crispy components will settle.”
Recipe by Giuseppe Messina
With 25 years of culinary experience combined with techniques honed through collaboration with other professionals, Texturas expert Giuseppe Messina can prepare 12-course menus for up to 20 people several times a week, entirely on his own. He transforms seemingly simple ingredients into extraordinary culinary stars. MORE INFO
Recipe from FIRE&FOOD issue 03/2025
