Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Chili Crisp Oil
Chili crisp oil is enjoying growing popularity around the world — and for good reason. It is simple to prepare and adds a bold finish to many dishes: spicy, aromatic, slightly sweet, wonderfully crunchy in texture and deeply intense in flavour.
The quantities in this recipe yield approximately 500 ml of oil.
For the chili crisp oil
| Ingredients | ||
|---|---|---|
| 40 | g | garlic |
| 100 | g | shallots |
| 250 | g | sunflower oil |
| 20 | g | sesame oil |
| 30 | g | chili flakes |
| 20 | g | peanuts |
| 15 | g | freshly grated ginger |
| 2 | piece(s) | 2 star anise |
| 15 | g | Sichuan pepper |
| 10 | g | sugar |
| 15 | g | salt |
| 0.5 | g | freshly ground black pepper |
| 1 | piece(s) | cinnamon stick |
Preparation
First, slice the garlic and shallots very thinly — ideally using a mandoline — so that the slices are uniform.
Heat the oil over medium to high heat. At the same time, prepare a second pot with a sieve placed on top.
Add the shallots to the hot oil and fry them until lightly golden. Immediately strain them through the sieve, toss briefly and let them drain on kitchen paper.
Place the sieve back over the pot, reduce the oil to medium heat and fry the garlic slices until they turn lightly yellow. Strain immediately, toss and drain on kitchen paper.
Next, finely dice the peanuts and ginger. Grind the Sichuan pepper slightly finer and place it in the empty pot together with the chili flakes, sugar, salt, black pepper, sesame oil, star anise and the cinnamon stick.
Reheat the previously used oil to about 130–140 °C and carefully pour it over the spice, nut and ginger mixture. Stir several times and allow everything to cool completely.
Finally, fold the cooled shallots and garlic into the chili oil mixture, mix thoroughly and transfer everything into a clean, sealable jar.
Store the chili oil in the refrigerator, where it will keep for up to one month.
