Homemade Chili Crisp Recipes

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SHRIMP AND NOODLES WITH CHILI CRISP SAUCE



Shrimp and Noodles with Chili Crisp Sauce image

Shrimp is cooked with garlic, ginger, and shallots, mixed with noodles, and combined with a tangy chili crisp sauce.

Provided by Diana71

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 14

1 (8 ounce) package spaghetti
1 pound large shrimp, peeled and deveined
1 teaspoon salt
½ teaspoon baking soda
2 tablespoons mayonnaise
2 tablespoons soy sauce
1 tablespoon chili crisp oil sauce
1 teaspoon gochujang (Korean hot pepper paste)
1 teaspoon white sugar
2 tablespoons olive oil
1 large shallot, finely chopped
5 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and finely chopped
6 scallions, cut into 1-inch pieces

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Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.
  • Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.
  • Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.
  • Warm oil in a saute pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer.
  • Pour the chili crisp sauce over the shrimp. Mix in the cooked spaghetti and toss until evenly coated.

Nutrition Facts : Calories 466.9 calories, Carbohydrate 50.4 g, Cholesterol 175.2 mg, Fat 16.7 g, Fiber 2.7 g, Protein 27.4 g, SaturatedFat 2.4 g, Sodium 1482 mg, Sugar 4.1 g

HOMEMADE CHILI CRISP



Homemade Chili Crisp image

With tons of texture and crunch, this is a delicious and super easy homemade chili crisp recipe. The oil is infused with Asian flavors and then poured over red chili pepper flakes, making a punchy condiment.

Provided by Diana71

Categories     Side Dish     Sauces and Condiments Recipes

Time 35m

Yield 20

Number Of Ingredients 11

1 ½ cups vegetable oil
1 ½ shallots, finely chopped
6 cloves garlic, finely chopped
6 whole star anise pods
2 teaspoons ground cinnamon
¾ cup red pepper flakes
1 (1 1/2 inch) piece ginger, or more to taste, peeled and finely chopped
2 tablespoons soy sauce
2 teaspoons white sugar
1 teaspoon shiitake mushroom powder
½ teaspoon salt

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Steps:

  • Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium saucepan. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
  • Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
  • Strain shallot mixture through a fine mesh sieve over the ginger-pepper flake mixture. Let garlic and shallot pieces cool in sieve before stirring back into the infused oil. Pour into a glass container with a top and chill until ready to use.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 5.1 g, Fat 17.3 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 150.7 mg, Sugar 1.1 g

EGG SALAD WITH GRILLED BROCCOLI AND CHILI CRISP



Egg Salad With Grilled Broccoli and Chili Crisp image

Smoky, subtly sweet grilled broccoli feels luxurious served on a bed of egg salad, turning this dish into a satisfying lunch from Hetty McKinnon.

Provided by Hetty McKinnon

Categories     Egg     Broccoli     Pepper     Green Onion/Scallion     Mayonnaise     Dill     Mustard     Sesame     Summer     Fall     Lunch     Dinner     Vegetarian     Vegetable     Labor Day

Yield 4 Servings

Number Of Ingredients 13

8 large eggs
1½ lb. broccoli (about 3 small heads), cut into florets
2 Tbsp. extra-virgin olive oil
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
1 tsp. freshly ground black pepper, divided, plus more
2 pickles, finely chopped
2 scallions, thinly sliced
½ cup mayonnaise
1 Tbsp. chopped dill
2 tsp. Dijon mustard
1-2 Tbsp. chili crisp (such as Fly by Jing, Lao Gan Ma, or homemade)
1 Tbsp. toasted sesame seeds
Country-style bread, sourdough, or flatbread (for serving)

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Steps:

  • Bring a medium pot of water to a boil. Carefully lower eggs into water with a slotted spoon and cook 8 minutes for medium-cooked or 9 minutes for hard-cooked. Transfer eggs with slotted spoon to a large bowl of ice water and let cool.
  • Prepare a grill for high heat. (Or, heat a grill pan over high.) Place broccoli in a large bowl, drizzle with oil, and sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground black pepper over; toss to coat. Grill, undisturbed, until grill marks appear, about 2 minutes. Turn and cook on opposite side until charred in spots and broccoli is just tender, about 2 minutes.
  • Peel eggs and coarsely chop; transfer to a medium bowl. Add pickles, scallions, mayonnaise, dill, mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper and mix well. Taste and season with more salt and pepper if needed.
  • To serve, spoon egg salad on a platter and arrange broccoli on top. Drizzle with chili crisp as desired, then sprinkle with sesame seeds. Serve with bread.

CHILI CRISP WITH OATS



Chili Crisp With Oats image

This chile-oat crisp is extra-crispy. I've included old-fashioned rolled oats and coconut flakes in the chili crisp for extra crunch.

Provided by Hetty McKinnon

Categories     Condiment/Spread     Vegan     Chile Pepper     Garlic     Oat     Oatmeal     Ginger     Sesame

Number Of Ingredients 11

3 shallots, finely diced
2 garlic cloves, finely chopped
1-inch (2.5 cm) piece of ginger, peeled and finely chopped
1 cinnamon stick
1 cup (100 g) old-fashioned rolled oats
½ cup (30 g) coconut flakes, roughly chopped
3 tablespoons toasted white sesame seeds
3 tablespoons red chile flakes
1½ cups (375 ml) vegetable or other neutral oil
2 tablespoons toasted sesame oil
About 1 tablespoon sea salt

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Steps:

  • To make the chili crisp, place the shallots, garlic, ginger, cinnamon stick, oats, coconut flakes, sesame seeds, chile flakes and oils in a saucepan over medium heat. Bring to a gentle simmer, swirling the pan every now and then, then reduce the heat to medium-low and cook for 20-25 minutes until everything is crispy.
  • Strain the oil through a sieve over a bowl and leave the oat mixture to cool in the sieve-this will allow it to crisp up further. Set the oil aside. Once the crispy oat mixture is completely cool, stir it back into the oil and season with the sea salt. Leave the cinnamon stick in the oil, as it will continue to flavor it. Store the chili crisp in a sterilized jar. It will keep well for several months.

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With tons of texture and crunch, this is a delicious and super easy homemade chili crisp recipe. The oil is infused with Asian flavors and then poured over red chili pepper flakes, making a punchy condiment. Recipe From allrecipes.com. Provided by Diana71. Categories Side Dish Sauces and Condiments Recipes. Time 35m. Yield 20. Number Of ...
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