Crispy Chilli OilLaura 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
- 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.
- 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.