Macadamia Oil Chilli Crisp

Ingredients

• 400ml fancy farmer macadamia oil
• 3 shallots, finely sliced
• 5 garlic cloves, finely sliced
• 3cm knob of ginger, finely sliced
• 1 cup chilli flakes
• 1/4 cup sesame seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 2 star anise
• 1 cinnamon quill
• 2 bay leaves
• 1 tsp salt
• 1 tsp coconut sugar

Method

1. Heat a generous amount of macadamia oil in a pan over medium-high heat. Once hot, add the shallots and garlic, frying them until they turn golden brown and crispy. This should take around 3-4 minutes, but keep an eye on them to avoid burning.
2. Once crispy, remove the shallots and garlic from the oil, and season with a pinch of salt. Set them aside on some paper towels to drain excess oil.
3. In a large bowl, combine your other ingredients (chilli flakes, sugar, soy sauce, vinegar, etc.).
4. Once the shallots and garlic are removed, carefully pour the hot oil over the ingredients in the bowl, allowing it to sizzle and infuse with all the flavours.
5. Let the oil cool down to room temperature, allowing the flavours to blend together.
6. Once cooled, carefully pour the chilli oil into sterilised jars or bottles.
7. Now, your crispy chilli oil is ready to be drizzled over pretty much everything!

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