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Spicy Chili Crisp


  • 1 ¼ cup canola oil

  • 1 Tablespoon fresh ginger, sliced

  • ¼ cup shiitake mushrooms, sliced

  • ½ cup fresh garlic, sliced

  • ½ cup shallots, sliced

  • 2 jalapenos, sliced

  • 2-star anise pods

  • ¼ cup red pepper flakes

  • 1 Tablespoon paprika

  • 2 Tablespoons brown sugar

  • 3 Tablespoon soy sauce

  • 1 Tablespoon fish sauce

  • 1 teaspoon salt

  • 1 teaspoon black pepper


  1. Heat the oil in a small saucepan over medium heat, and add the ginger, star anise, garlic, shallots, mushrooms, jalapeno, salt, and pepper

  2. Cook on medium or medium low for about 20-30 minutes until everything is browned

  3. Remove from heat and allow to cool for about 5 minutes

  4. In a separate bowl, add the red pepper flakes, paprika, brown sugar, soy sauce, and fish sauce and stir well.

  5. Strain the oil into the pepper/paprika mixture in the bowl, and set aside the crispy aromatics to fully cool

  6. And fully crisp up

  7. Remove the anise pods from the aromatics.

  8. Stir the remaining aromatics into the infused oil in the bowl

  9. Once fully cooled, place the mixture in a container and cover.

  10. Store in the refrigerator for up to one month

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