Chili Crisp

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Step 1

Add oil to heave Dutch oven

Step 2

Remove garlic cloves and shallots from paper skin and rough chop or slice

Step 3

In food processor pulse garlic, shallots, and sunflower seeds until chopped and uniform in size

Step 4

Add the chopped garlic, shallots, and sunflower seeds to cold oil in Dutch oven and set to medium high.

Step 5

Cook until golden brown. As moisture evaporates the bubbling will subside and it will run brown quickly so watch it. Remove from heat when brown but not burnt. About 20-25 minutes

Step 6

Mix remaining dry ingredients in heat proof bowl or jar and set aside. I will use the jar I plan to store in.

Step 7

Strain out garlic, shallots, and sunflower seeds onto towel. Let sit to drain and crisp up

Step 8

Pour hot oil over spice mixture and give a mix. Let sit for a few minutes then add the soy sauce and fish sauce

Step 9

Add the crispy garlic, shallots, and sunflower seeds to oil and spices and mix again.