Alexis Adjei ©2019

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Extra Hot Chilli Oil Recipe

April 14, 2018

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 

Ingredients: 

 

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. 

 

Things you will need: 

  • A Sauce Pan 

  • Chopping Board 

  • Wooden Spatula 

  • Knife

  • Sterilised Jar

  • Heat proof bowl 

 

Method: 

 

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?

 

Please share it with me so I can see your amazing take on this and how it turned out! Leave your comments, post on Instagram with #LexiesRecipes and #AlexisAdjei 

 

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