umami chili oil

Chili oil is a flavourful condiment made by infusing oil, chilis and aromatics.

This recipe by chef John Leung is a complex and deeply flavourful chili oil that will transform your culinary creations.

This umami oil is based on Hong Kong’s classic XO sauce, a classic condiment that offers more than just spice. And this recipe has the sweet, salty and umami you wouldn’t expect from a bottle of Lao Gan Ma.

Sorry Miss Tao, but there’s gonna be a new ‘queen of the chili oil’ in this here neighborhood!

Umami Chili Oil

Use this versatile oil drizzled over noodles, stir-fries, dumplings, soups and avocado toast, or mix into marinades, dressings and sauces for an extra flavour boost.
Author John Leung

Ingredients

  • 2 tbsp dried shrimp, (蝦米/harmai/xia mi)
  • 1 tbsp fermented black beans (豆豉/dau see/douchi)
  • 2 small pieces dried scallop (江珧柱/gong yiu chu/gangyaochu)
  • hot water
  • 1 cup neutral oil (canola, peanut, corn)
  • 6 fresh Thai chili's
  • 5 cloves garlic
  • 1 cup dried chili flakes or gochugaru
  • 1 tbsp prosciutto (optional)
  • 1 tsp sugar
  • 1 tbsp oyster sauce

Instructions

  • Prepare ingredients by rehydrating shrimp, black beans and scallops with hot water for 1 hour and draining well.
  • Finely chop all ingredients.
  • In a heated saucepan or wok, add 1 tbsp oil and sauté Thai chili, garlic, dried shrimp, black beans, scallop and prosciutto. These ingredients will pop in the hot pan, so stand back and be careful.
  • Add the rest of the oil and let bubble/sizzle for a few minutes.
  • Add in dried chili flakes.
  • Turn off heat and add in sugar and oyster sauce. Mix well and let steep in pan for at least 1 hour.
  • Cool and transfer into an airtight jar. Can be stored at room temperature for several weeks, or to prolong shelf life, refrigerate.