Chili Crisp

Ingredients

◦500g Garlic (dehydrated)

◦500g Shallot

◦200g Ginger

◦150g Chili Flake

◦20g Sugar

◦4g Star Anise

◦50g Soy Sauce

◦10g MSG

◦10g Salt

◦1,200g Canola Oil

Directions

1. Slice shallots and ginger.

2. Fry individually in small fryer until browned and crispy. Dry on wire rack. Once completely cooled and dry, blend in robot coupe with dehydrated garlic.

3. Heat oil in rondeau, add soy, sugar, msg, salt, star anise, and chili flake. Let steep until oil is fragrant. Cool and add fried veg.