Crispy Garlic Chili
When I developed this recipe for my Australian avocado collaboration project a month ago, I simplified the making of crispy garlic chili process so that the video will not be too lengthy. Today, I am showing you the full version which basically involves the frying of the garlic and shallots. Frying the garlic and shallots seems like an easy job but I failed to get the right crunch, so I had to keep practicing until I got the right consistency. As fried garlic continue to cook even after removing from the heat, we need to fry it just until they are slightly browned. If we fry it until golden brown, it will become burnt and taste bitter. On the other hand, shallots do not cause a problem so we can fry them until golden brown. If you prefer to use store bought fried garlic and shallots for convenience, you can do so except that the crispy garlic chili will not be as aromatic without the infused oil. This crispy garlic chili is so delicious, aromatic and versatile. You can use it for cooking, as a sauce for mixing into noodles, rice, dishes, etc., spread it on toast or crackers or simply as a topping for anything.
1. For best results, weigh the ingredients using a digital scale.
2. Add the minced garlic into a pot together with the cooking oil. Then turn on the heat of the stove to medium low and let it come to a boil. Stir occasionally. Fry until the garlic turned slightly brown (about 10 minutes) then remove and strain. It is important not to fry the garlic until golden brown as it will continue to cook after frying and becomes burnt hence, producing a bitter taste in the crispy garlic chili. Set aside the fried garlic.
3. Using the same oil, fry the minced shallots until golden brown (about 12 minutes). Strain and set aside the fried shallots. We will be using the remaining oil which has been infused with garlic and shallots so just make sure that the oil is properly strained and the pot is cleared of any bits of garlic or shallots. Set aside.
4. Use a metal or stainless-steel bowl for the chili mixture. Do not use a glass bowl as it may crack due to the high heat. Add the chili powder, chili flakes, sweetener, salt into the bowl and mix to combine. Then add the sesame oil and tamari, liquid amino or soy sauce. Reheat the remaining infused oil until 350F or 180C (use a thermometer). When the oil reached the right temperature, you can see smoke and the oil becomes darker in colour. Immediately pour the oil over the chili mixture and it will create a big sizzle. Give it a good stir and let it rest for 10 minutes to infuse all the flavours together.
5. After 10 minutes, it is time to add all the crunchy stuff such as the toasted sesame seeds, fried garlic, fried shallots and roasted peanuts (if using). Give it a good mix and store the crispy garlic chili in airtight jars. This recipe makes about 400 g of crispy garlic chili.
6. The crispy garlic chili can be kept at room temperature for a few weeks or refrigerate for up to 3 months or more. Once refrigerated, just let it come to room temperature before using.
7. Check out this video on how to assemble the dishes shown at the end of this video.
NUTRITION INFO
[Total 400 g net weight = 27 servings @ 15 g (1 tbsp) per serving]
NUTRITION INFO PER SERVING
Total carb = 3.2 g
Dietary fibre = 0.89 g
Net carb = 2.31 g
Calories = 140
Total fat = 13.6 g
Protein = 1.1 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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