Chili Crisp

neil bougourd | 01 June, 2022


10 cloves of garlic, sliced

4 shallots, thinly sliced

1/2 cup olive oil

1 cinnamon stick

6 Star Anise

1 cup of chili oil

Fresh ginger, 2 " finely chopped

1/8 cup chili flakes

2 Tbsp soy sauce

2 tsp honey powder ( or sugar)

a pinch of salt


Heat in a pan over low heat the olive oil, cinnamon stick, star anise, garlic, and shallots. This should take about 20 minutes to allow the shallots and garlic to brown.  

Meanwhile, mix together the ginger, chili flakes, chili oil, soy sauce and honey powder. Stir to combine. When the heated mixture is ready, strain the oil into the chili oil/ginger and set aside the shallots and garlic in a sieve ( you can dispose of the cinnamon and star anise). This allows the garlic and shallots to crisp up more.

Then add the garlic and shallots to the oil and salt to taste. This can be kept in the fridge for about a month.

Great as a dip or drizzle on eggs, avocado toast...or the newest trend , ice cream!