The project.
Crispy chilli oil
It’s the condiment of the moment... Our food editor Tom Shingler is a superfan with a secret recipe to share, and he promises that whether you’re a spooner-over, a stirrer-in or a dunker, you’re going to love it
PHOTOGRAPHS ANDY GRIMSHAW FOOD STYLING SEIKO HATFIELD STYLING TONY HUTCHINSON
“No food sub-genre inspires as much zealotry as condiments. Love mayo? You probably fall into the Hellmann’s or Kew pie camp, eschew ing all others. Hot sauce is a whole other battleground: Tabasco, sriracha, Frank ’s – each has its army of followers. Crispy chilli oil, or chilli crisp, is the newest cult condiment in the UK, but has quickly become a must-have – and I’m going to show you how to make it.”
WHAT EXACTLY IS THIS STUFF?
Chilli crisp – chilli oil complete with an edible ‘sediment’ of crunchy garlic, shallot, chilli and spices – has been used in Chinese cooking for centuries, but it only recently started gaining ground in the UK. The lip-tingling heat, addictive savouriness and endless variations (containing everything from tofu and peanuts to black beans and dried shrimp) make it one of my favourite things to spoon over rice, eggs and stir-fries for an instant hit of flavour that almost smacks you in the face. Feeling hardcore? Try it on vanilla ice cream for a feisty alternative to sprinkles.