Here it is. The version of Cantonese chilli oil that uses more dried chilli (80%) and lesser chilli padi. Being a dim sum lover myself, I personally favour this version more than the previous one, especially because of the dried fragrant chilli flakes. For those who enjoy the sweetness and freshness of sambal chilli, do try out Cantonese Chilli Oil Version One.
- Dried chilli: 200g, soaked 1 hr in water
- Chilli padi: 50g
- Dried shrimp: 150g
- Maggi chicken stock cube: 2
- Shallot: 200g, chopped finely
- Sugar: 6 tbsp
- Salt: 4 tbsp
- Vegetable oil: 700 ml
- Blend dried chilli and chilli padi together for 1 min till rough flakes form.
- Blend dried shrimp and maggi cubes together for 1 min.
- Heat wok. Add shallot and fry 2 min till fragrant.
- Mix in blended chillies and shrimp.
- Add sugar, salt and 500ml oil. Mix together and fry on low heat for 5 min.
- Add remaining oil. Switch off heat and leave to cool down before storage.
- If you are using the blender to chop the shallots, don’t blend them too much or they will become too juicy and wet.
- The advantage of using more dried than fresh chillies – significantly reduced cooking time and fiery level.
3 medium sized jars (as shown in picture)
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