Chili Crisp With Oats and Coconut

condiment/spread vegan chile pepper garlic oat oatmeal chinese ginger sesame

Hetty McKinnon

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Ingredients

3 shallots, finely diced

2 garlic cloves, finely chopped

1-inch (2.5 cm) piece of ginger, peeled and finely chopped

1 cinnamon stick

1 cup (100 g) old-fashioned rolled oats

½ cup (30 g) coconut flakes, roughly chopped

3 tablespoons toasted white sesame seeds

3 tablespoons red chile flakes

1½ cups (375 ml) vegetable or other neutral oil

2 tablespoons toasted sesame oil

About 1 tablespoon sea salt

Method

To make the chili crisp, place the shallots, garlic, ginger, cinnamon stick, oats, coconut flakes, sesame seeds, chile flakes and oils in a saucepan over medium heat. Bring to a gentle simmer, swirling the pan every now and then, then reduce the heat to medium–low and cook for 20–25 minutes until everything is crispy.

Strain the oil through a sieve over a bowl and leave the oat mixture to cool in the sieve—this will allow it to crisp up further. Set the oil aside. Once the crispy oat mixture is completely cool, stir it back into the oil and season with the sea salt. Leave the cinnamon stick in the oil, as it will continue to flavor it. Store the chili crisp in a sterilized jar. It will keep well for several months.