This chile–oat crisp can be used like chile oil or as a stand-alone sauce. Drizzling it on noodles instantly makes it a meal. At Asian grocers, you can find a product called Lao Gan Ma Spicy Chili Crisp, hailing from China’s Guizhou province. This garlicky, spicy, crunchy condiment is served with everything from noodles to ice cream to peanut brittle. The defining characteristic of this chile sauce is the crispness, and in my version I’ve included old-fashioned rolled oats and coconut flakes for extra crunch. You will find me adding it to pasta, eggs, jook, pizza and, of course, roasted vegetables. Vary the amount of spice in your chili crisp according to your tastes.
Ingredients
Preparation
Step 1
To make the chili crisp, place the shallots, garlic, ginger, cinnamon stick, oats, coconut flakes, sesame seeds, chile flakes and oils in a saucepan over medium heat. Bring to a gentle simmer, swirling the pan every now and then, then reduce the heat to medium–low and cook for 20–25 minutes until everything is crispy.
Step 2
Strain the oil through a sieve over a bowl and leave the oat mixture to cool in the sieve—this will allow it to crisp up further. Set the oil aside. Once the crispy oat mixture is completely cool, stir it back into the oil and season with the sea salt. Leave the cinnamon stick in the oil, as it will continue to flavor it. Store the chili crisp in a sterilized jar. It will keep well for several months.
Recipe notes
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