Reprinted with permission from Hetty McKinnon’s To Asia, With Love: Everyday Asian Recipes and Stories From the Heart (Prestel, April 6, 2021).
3 shallots, finely diced (about 1 cup diced)
2 garlic cloves, finely chopped (about 2 teaspoons, or up to 2 tablespoons if you like garlic)
1-inch piece of ginger, peeled and finely chopped
1 cinnamon stick
100 g (1 cup) old-fashioned rolled oats 30 g (½ cup) coconut flakes, roughly chopped (sweetened or unsweetened)
3 tablespoons white sesame seeds
3 tablespoons red chili pepper flakes
375 ml (1 ½ cups) vegetable or other neutral oil, plus up to 125 ml (½ cup) more if desired
2 tablespoons sesame oil
about 1 tablespoon sea salt
I like to divvy this into three or so small jars (think Bonne Maman-size) and keep the one I’m using in the fridge and the other two in the freezer.
If you’re looking for ideas for what to do with the chili crisp, the short answer is that it can probably go on everything. But to start: On potstickers always, stirred into congee, practically made for biang biang noodles; even just on a fried egg and some rice with some sauteed greens. My favorite thing to do is toss it in a bowl with a big pile of lettuce, rice, and tofu or chicken, shred some cilantro over top and mix it up with a little bit of Kewpie–I could eat that for days. Now that I’m feeling better and able to eat some spicy food, I do eat it pretty much every day. It’s just that great.
Per notes from commenters and my own experience, you may not have a ton of oil in the pot while cooking, especially if your shallots are large. For me, plenty of flavor comes through from the crisp itself and I prefer a little less oil, but you can add enough oil to cover the mixture if desired.