Crispy Chilli Oil

Laura Sharrad


  • 1 cup vegetable oil
  • 1 cinnamon stick
  • 3 star anise
  • 2 tbs schizuan peppercorns 
  • 2 bay leaves 
  • 1/4 cup crushed red chilli/pepper flakes


  1. In a small pot, heat the oil with the all the spices, bar the chilli flakes, on a low to medium heat for about 20 minutes until fragrant.  Be very careful to not burn the spices.
  2. Place the chilli flakes in a heatproof bowl and once the boil is hot, strain over the chilli flakes, allow to cool and store in a jar.
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