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.
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.