This deliciously spicy condiment lifts absolutely any dish it’s added to, like salads, noodles, eggs, fish … the possibilities are endless.
Makes: ¾ cup
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Servings
Prep time
Cook time
Recipe
Ingredients
- ¾ cup peanut oil
- 2 star anise
- 1 bay leaf
- 1 tbsp Sichuan peppercorns
- ½ cup hot red chilli flakes
- 1 tsp salt
- 1 tbsp sesame seeds
Method
- Pour peanut oil into small saucepan and add star anise, bay leaf and peppercorns. Heat on high until bubbles start to form. Turn heat down to low and cook for 3–4 mins, stirring and making sure spices don’t burn. Take off heat and remove spices with slotted spoon and discard. Let sit for 5 mins to cool slightly.
- Place chilli flakes, salt and sesame seeds in medium ceramic bowl. Pour over oil and let cool completely.
- Transfer to glass jar and store at room temperature for up to a month. The oil will turn deep red within 24 hours, when it will be ready for use.
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