My long awaited Chilli Oil recipe is here! I know guys, I took my sweet time with this one but you can all finally relax now and enjoy my very own take on the famous Chilli Oil inspired by the traditional Chinese chilli oil and Ghanian Shitto.
Shitto is a very dark red spicy chilli sauce that has been enjoyed with most Ghanian traditional meals for centuries. The main ingredient being dry smoked prawns that have been blended down into powder form. The process of making Ghanian Shitto is very long winded, however I have adopted this same secret ingredient and added it to my chilli oil recipe to get the BEST of both worlds in less than half the time!.
The steps are so easy you wouldn't believe, and once you know how, you'll be eating it with everything! I promise you, your fried rice or yams with fish will never be the same again!
Prep Time: 5 mins
Cooking Time: 5 mins
Shelf Life: 4-6 weeks
100g or 1 Pack of Extra Hot Chilli Flakes
2 tbsp Dried Ground Smoked Prawn Powder
4 finely chopped or minced Garlic Cloves
15g Fresh Grated Ginger
3 tbsp Oyster Sauce
1 tsp Fish Sauce
1/2 tsp Black Pepper
1/2 finely diced Red Onion
Pinch of chopped Fresh Parsley
Pinch of chopped Fresh Thyme
1 tsp Dried mixed herbs
200ml Sesame Seed Oil
CAUTION: This recipe involves the handling of very hot oil. Please carry out carefully.
What you'll need:
A Sauce Pan
Heat proof bowl
In a medium sized sauce pan, heat up the sesame seed oil on a high heat for 5 minutes, once oil begins to smoke turn off the heat.
Pour all the chopped, diced, minced and grated ingredients into a heat proof bowl and then in four sections at a time, pour the hot oil into the ingredients
whilst stirring simultaneously. You will see, hear and smell the ingredients cooking in the hot oil.
Repeat steps until you have poured in all the oil.
Keep stirring for 1 minute and then set aside to cool down.
Once cooled down, serve straight away or store in a sterilised jar in the fridge for up to 6 weeks making sure there is always at least 1cm of oil over the chilli to keep it preserved and stop it from spoiling quickly.
Did you make this recipe?