Chilli crunch is a spicy condiment made from toasted chillies, garlic and flavourings in oil – the perfect multi-sensory addition to any dish!  

 Chilli crunch  

Drizzle it over noodles, eggs, roasted veggies or just about anything really, to add heat, texture and aroma.  

Makes 1½ cups  

Ingredients 

½ cup whole dried chillies 
1 cup vegetable or canola oil 
1 cinnamon stick 
2 whole star anise
1 tsp Sichuan peppercorns 
5-6 cloves garlic, chopped
3cm ginger, peeled and chopped
1 tsp paprika or smoked paprika
3 Tbsp roasted and lightly salted edamame beans (or peanuts), chopped
2 Tbsp crispy onion sprinkle 
½ tsp salt
1 tsp brown sugar 
1 tsp toasted white sesame seeds  

Method 

1. Remove any stalks from the chillies, place in food processor and pulse until coarsely chopped. If preferred, use ⅓ cup chilli flakes instead.  
2. Heat about ¼ cup of the oil on a medium-low heat in a deep pan. 
3. Add whole spices, garlic and ginger. Sauté for about 4-6 minutes until fragrant and the garlic starts to crisp up but not burn.  
4. Add paprika, chilli flakes and the remaining oil. Heat for about 4-5 minutes. The oil should never reach smoking point.
5. Turn off the heat, remove cinnamon and star anise and discard. 
6. Add edamame beans or peanuts, crispy onion sprinkle, salt, sugar and sesame seeds. Stir until sugar has dissolved. 
7. Place chilli crisp in a jar, seal and allow to cool completely.  
8. Store in the fridge for up to 3 months.

Recipe & Styling: Lichelle May 
Photography: Zhann Solomons