Sesame Garlic Chilli Oil Crisp

Prep Time: 5m | Cook Time: 10m | Servings: 10

Ingredients

• 8 cloves garlic, sliced
• 2 slices ginger
• 1/4 cup Korean red pepper flakes
• 1 tsp Sichuan peppercorns
• 2 tbsp toasted sesame seeds
• 1 tsp salt
• 1/2 tsp sugar
• 1/2 tsp msg
• 2 Star anise
• 2 bay leaves
• 1 Cinnamon stick
• 1/2 tsp chinese five spice
• 1 cup oil

Instructions

Place Sichuan peppercorns, Korean red pepper flakes, sesame seeds, salt, sugar, MSG, star anise, bay leaves, cinnamon stick and Chinese five spice into a large heatproof bowl with high sides. Mix well and set aside.

In a small saucepan, add 1 cup of oil and the sliced garlic while the oil is still cold. Heat gently, stirring often, and keep a close eye on it – garlic burns quickly. Once the garlic is just lighter than golden brown, remove it with a slotted spoon. It will continue crisping as it cools.

Turn the heat up on the oil and add the ginger slices (this flavours the oil so fry them until crisp to maximise flavour). Then, very carefully pour the hot oil over the spice mix in your bowl. It will bubble up and toast everything beautifully.

Let the mixture cool completely. Once cooled, remove the large whole spices (like cinnamon, bay leaves and star anise), remove the ginger slices and stir the crispy garlic back in, and transfer to a clean jar.