This is the perfect dressing for Chinese dumplings, but is also great with fried rice, pasta, eggs and… well, everything!
This recipe was first published on The Star: https://www.thestar.com.my/food/food-news/2020/01/18/red-themed-recipes-to-bring-ong-to-the-table
- 1 tbsp Szechuan peppercorns
- 1 piece cinnamon bark
- 2 star anise
- 2 cups chilli flakes
- 1 1/4 cup neutral-flavoured oil (canola, sunflower)
- 3-4 cloves garlic, peeled and thinly sliced
- 2-3 shallots, peeled and thinly sliced
- 1-2 tbsp salt
- 1/4 cup black vinegar* (see footnote)
- 1/4 cup skinless peanuts, toasted and crushed
- 1 tbsp white sesame seeds, toasted and crushed
- In a large saucepan over medium high heat, toast the peppercorns, cinnamon bark and star anise until aromatic. Remove from pan.
- Grind or pound the peppercorns into a powder. Place in a large heatproof bowl with the cinnamon bark and star anise.
- Put the oil and garlic together in the saucepan. Turn on the heat to medium and start frying the garlic. Once the chips are golden, immediately remove from the oil and place in a bowl.
- Using the same oil (with the heat still on), add the shallots to the saucepan. Fry until golden. Transfer the shallots to the bowl of garlic chips. Turn off the heat and pour the hot oil carefully over the chilli flakes and peppercorns.
- Add salt to taste. Add vinegar, a tablespoon at a time, and make adjustments to taste. Stir in the garlic chips, fried shallots, peanuts and sesame seeds. Store in an air-tight jar. Let the chilli crisp sit a day or two before eating (no need to refrigerate).
- *Chinese black vinegar, popularly known as Chinkiang, is perfect for this recipe, but you can substitute it with another dark vinegar such as malt or balsamic.