Roasted Peanut Chilli Crisp with RECIPE!

Roasted Peanut Chilli Crisp….

✨ Quick Recipe Breakdown 👇🏻

Roast the Peanuts
Preheat oven to 180°C / 350°F / Gas Mark 4
Add 100ish grams peanuts to a tray
(Leave whole or roughly chop/pulse a few times)
Roast until golden brown (10-15mins)
Set aside

Sesame seeds
Play sesame seeds in a dry pan
Turn on medium low heat
Toss or stir every few minutes until golden Brown
Alternatively, to get a more even consistent toast – place in the oven on a baking sheet for 5 to 10 minutes

Infused Oil
Add neutral oil to a pot (peanut, sunflower, rapeseed)
Heat gently on medium heat
Add
3–4 garlic cloves, thinly sliced
Cook until lightly golden
(Not dark – they will continue cooking after)

Chilli Mix
Add to a heatproof bowl
1 T chilli flakes
1 T soy sauce
2 t rice wine vinegar
1 t salt
2 T toasted sesame seeds
Roasted Peanuts
Mix well

Build the Oil
Place a sieve over the bowl
Strain the hot oil and garlic into the bowl
(Pour the hot oil over the chilli, peanut sesame mix)
Stir everything together
Allow to cool slightly
Add the crispy garlic back in
Store in a jar once cooled

⸻

👩🏼‍🍳 A Few Wee Tips & Notes 🔪
– Don’t let the garlic go too dark – it’ll turn bitter
– It continues to cook after it’s removed from the oil so strain when it’s a light golden brown colour
– Pouring hot oil over the chilli mix blooms the spices and deepens flavour
– Letting the garlic cool slightly helps it crisp up nicely
– You can control heat by adjusting chilli flakes
– This gets better as it sits
– Unreal on eggs, noodles, rice, or roasted veg
– t = teaspoon, T = tablespoon

⸻

#TheKitchenShift #ChilliOil #FromScratch #Condiments #LearnToCookAndEatWell