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Dan Dumbrell
@dandumbrell

28,970 followers

Crispy Green Chilli Oil 💚 meet the wholesome cousin of chilli crisp. This crispy green chilli oil is super aromatic and is herby: fully loaded. It's a great way to use up those leftover scallion/spring onion greens and coriander roots but still keeping that CRUNCH that we all know and love from a traditional red chilli crisp. Super versatile (non-chilli lovers can make a less spicy version - see subs below!) that you can mix with other sauces and use on rice, noodles, eggs, burrata etc. etc. Definitely one to save for those on the hunt for a fragrant spin on chilli oil! Recipe (makes 1 jar) Ingredients 350ml neutral oil (vegetable/avocado/grapeseed) 4 shallots (sliced) 8 garlic cloves (sliced) 8-12 thai green chillis* (finely diced) 3 coriander stalks and roots (finely sliced) 3 scallion/spring onion greens (sliced) 2 Tbsp sesame seeds 8 kaffir lime leaves (optional) (finely diced) Flakey sea salt *for those wanting less heat use jalapenos or long green chillis. For those wanting more add more thai green chillis SIMPLEZ! Method 1) Add your oil, shallots and garlic in a large pan. Heat on medium until bubbling then gently cook for 15-20 minutes until the shallots and garlic turn golden brown. Use a slotted spatula to remove the shallots and garlic from oil and place in sieve. Add a generous pinch of flakey sea salt, toss through then set aside. 2) In a large heatproof mixing bowl add the green chillis, coriander stalks/roots, scallion/spring onion greens, sesame seeds and kaffir lime leaves (if using). Heat the shallot-garlic oil until smoking then pour immediately over the chilli mix. Wait for the sizzling to die down then give it a mix. Once the oil has cooled, add the crispy shallots and garlic, stir then add to a jar for storage. Keep in the fridge and use when you feel like a flavour bomb for breakfast, lunch or dinner! #chillioil #greenchilli #spicy #chilli #crispy #garlic #asianfood #recipes #recipeshare