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.
Hot 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 the first bag containing dried shrimp, dried scallop, cinnamon stick, star anise and Sichuan peppercorns, on low heat for 2 minutes. Optional: Add other spices here such as minced garlic, ginger, onions or bay leaves for added flavour.
Pour 2 cups of oil into the pot and continue cooking for 3 minutes. In the meantime, put contents of second bag (chilli flakes and fried shallots) 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 Cinnamon Stick and Star Anise in jar to continue infusing. If you prefer a milder taste, remove Cinnamon Stick and Star Anise after oil is cool.
Packed in Australia from ingredients overseas | Ingredients: Dried Crushed Chilli (Chilli), Fried Shallots (Shallots, Cooking Oil and Corn Flour), Broken Dried Shrimp (Shrimp, Salt), Dried Scallop (Scallop), Cinnamon Bark (Cinnamon Bark), Star Anise (Star Anise (Illicium verum)), Sichuan Peppercorn (Sichuan Pepper (Zanthozylum simulans)) | Contains shellfish, sulphur dioxide. May contain traces of ashes, gluten, tree nuts, sesame seeds, herbs and dairy products | Store in cool dry place.