Here is everything you need to make a killer, better-than-any-bottled Chilli Oil at home! We have developed the perfect recipe using a blend of aromatics including Cinnamon Stick, Star Anise, Sichuan Peppercorns, Chilli Flakes and Fried Shallots. Then mixed with premium not-your-everyday Dried Shrimps and Dried Scallops to create a distinctive yet complex spicy flavour and crisp in your Chilli Oil.
Add to any dish for that crispy, spicy kick! We swear we use it on everything from stir-fries, noodles, rice to dumplings and much more.
Heat level: 🔴 🔴 🔴 ⚪ ⚪
3 easy steps in 5 minutes
All you need are 2 cups of oil and 1/2 tsp of salt; and some optional steps to personalise your Chilli Oil.
- In the pot, toast all ingredients from Bag 1 on low heat for 2 minutes.
- Pour 2 cups of oil into the pot and continue cooking for 3 minutes. In the meantime, put contents of Bag 2 and 1/2 tsp of salt into a bowl. Optional: Add more oil if you like your Chilli Oil less spicy or add more Dried Crushed Chilli for a spicier kick!
- When ready, pour hot oil and spices into the bowl. Allow Chilli Oil to cool before transferring to a glass jar. Use within 3 months. Optional: Leave the spices in jar to continue infusing.
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Packed in Australia from ingredients overseas | Ingredients: Bag 1: Broken Dried Shrimp (Shrimp, Salt), Dried Scallop (Scallop), Cinnamon Bark (Cassia), Star Anise (Star Anise (Illicium verum)), Sichuan Peppercorn (Sichuan Pepper (Zanthozylum simulans)) Bag 2: Chilli, Shallots, Cooking Oil and Corn Flour | Contains shellfish and sulphur dioxide. May contain gluten, tree nuts, sesame seeds, herbs and dairy products | Store in cool dry place.
