Instructions
1. Bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20 ~ 25 minutes. (Take your time, you want to drive all the moisture out before they brown.)
2. Mix ginger, red pepper, soy sauce, and sugar in a medium bowl. Strain shallot mixture through a fine-mesh sieve set over ginger mixture. Let garlic and shallot cool in sieve (this will allow them to crisp further) before stirring back into chile oil.
Do Ahead: Crisp can be made 1 month ahead. Cover and chill.
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Ingredients
4 small shallots, thinly sliced
2 heads of garlic, separated into cloves, sliced
1 1/2 cups vegetable oil
2 3" cinnamon sticks
6 star anise pods
1 2" piece ginger, peeled, very finely chopped
1/4 cup crushed red pepper flakes
2 Tbsp. soy sauce
2 tsp. sugar
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