Easy Chili Crisp Oil

A crispy chili oil that can be used to top everything from poached eggs and ham and cheese toasties to fried rice and noodle soups.

Ingredients

• vegetable oil  ·  3/4 cup 
• cloves garlic, finely chopped  ·  5 
• ginger, freshly grated  ·  2 tablespoons 
• spring onions or 1 small onion, finely chopped  ·  5 
• sea salt  ·  1 tablespoon 
• Herbie’s Chilli Crisp Spice Mix  ·  2 tablespoons 
• tamari or soy sauce  ·  2 tablespoons 
• sesame oil  ·  1 tablespoon 

Instructions

1. Heat oil until tiny bubbles start to appear.
2. Add garlic, ginger and spring onions.
3. Reduce heat to medium and fry for 8-10 minutes until vegetables are shrunken but not burnt.
4. Add salt and Chilli Crisp and fry for a further 3 minutes, stirring occasionally.
5. Turn off heat and add tamari and sesame oil.

Jenny's Tip: - Allow to cool before storing in a jar for up to 3 months in the fridge.