Low FODMAP chilli crisp
This chilli crisp is more of a condiment than a spicy oil. See the body of the post for making it extra spicy.*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
Ingredients
- 375 ml (1 1/2 cups)* vegetable oil
- 100-125g (1 large bunch) spring onion greens washed, thoroughly dried and finely sliced
For the infused oil:
- 4 star anise
- 5-10 cardamom pods crushed
- 1 cinnamon stick
- 1-3 whole red chilli finely sliced
- 1 tablespoon Sichuan peppercorns 5g
For the crisp:
- 20-50 g fresh ginger match-sticked or grated
- 100 g (3/4 cup)* toasted and chopped peanuts
- 35 g (1/4 cup)* toasted sesame seeds or extra peanuts
- 8-10 g (1 – 1 1/4 tablespoons)* Korean red chilli flakes
- 1 tablespoon miso paste gluten free if it needs to be
- 1/2 teaspoon cumin powder
- 1/4 -1/2 teaspoon asafoetida powder to your tastes (optional)
To finish:
- 2 teaspoons sugar to taste
- 1 teaspoon salt to taste
- 2 teaspoons black rice vinegar optional and to your tastes
Instructions
- Place the oil and spring onions in a medium pot over a medium heat. Cook for 5-15 minutes until the spring onion greens and golden brown and crispy. Assess the heat, turning it down if need be. Continue to cook until the spring onions are a deep brown (but not burnt!) and shrivelled. If you take a few out of the oil (and allow to cool before touching) they should feel super crispy. This is as important for taste as it is for food safety, so don’t rush this step (see notes).
- The spring onion greens will crisp up further when they are removed from the oil. Once they are browned and crisped to your liking, scoop them out of the oil with a slotted spoon and place onto some paper towel. Set aside.
- Turn the heat to low medium. Add the ingredients for the infused oil to the pot. Continue to cook for 5-10 minutes or until your oil is super aromatic.
- Combine the ingredients for the crisp in a medium/large heatproof bowl.
- Once the infused oil is fully infused, pour it over the crisp ingredients in the heatproof bowl. The mixture should sizzle and the chilli should bloom to be a bright red colour (this is why a bright red chilli like Korean/gochugaru or Kashmiri is important).
- Add the crispy spring onions back into the mix and stir to combine. Allow to cool slightly before adding the finishing ingredients to your tastes.
- Make sure you cool the oil quickly and transfer to a sterilised jar in the fridge.
- Consume within 4-10 days and freeze the remainder in small batches to be defrosted at your leisure.
Notes
- Read the post for FODMAP notes, tips and tricks. Worth your time, I promise.
- Ensure the spring onions are cooked until completely crispy (but not burnt). This helps minimise any botulism risk from the spring onion (see body of post).
- The ginger is raw, so there's not much we can do about that. If you're concerned, you can cook the ginger with the spring onions and fishing it out if it cooks prior to the spring onion.
- Don't leave the oil on the bench for hours to cool. Cool it quickly and then place it straight into the fridge. Botulism spores can grow at room temperature.
- To be on the safe side, eat the chilli crisp relatively quickly after using it. Some health authorities suggest 10 days, others suggest only 4 days. Some people on Reddit say the threat is overhyped. Do what you are comfortable with.
- This batch of chilli crisp makes quite a lot. Don't panic that you won't be able to get through it, though, because you can easily freeze it! I recommend freezing it in small containers and serving sizes. This way you can defrost what you need each time. Use the frozen and defrosted batch within the 4-10 day timeframe, then move onto your next container.
Tried this recipe?Let us know how it was!