Shallot & Sunflower Chili Crunch

Shallot & Sunflower Chili Crunch

This Shallot and Sunflower Chili Crunch recipe is inspired by the classic Asian-style chili crisp, a condiment that has roots in Sichuan cuisine and has made its way into pantries worldwide.

It’s known for its versatility, adding a bold punch of flavor and heat to everything it touches. This version is easy to make and stores exceptionally well in the fridge, keeping its crunch and flavor for weeks.

With just a few simple steps, you can have a jar of this spicy, aromatic condiment ready to elevate your meals whenever you need it. It holds up beautifully in the fridge, making it an excellent make-ahead option for busy days. The toasted sunflower seeds provide the bulk of the crunch, combined with the crispiness of the shallots and garlic, giving the condiment its texture foundation.

This chili crunch has a wide range of uses as it is an excellent condiment to enhance your dishes. You can use it with a simple bowl of steamed rice, as a topping for grilled meat or fish, on eggs for breakfast, or to add flavor to roasted vegetables. Choose your chili flakes based on your heat tolerance. Standard red pepper flakes and gochugaru are pretty mild. You can also grind your own dried chilies to adjust the heat to your preference.

Main Ingredients:

Shallots: Thinly sliced shallots are essential for creating crispy bits that add texture and a sweet, mild onion flavor. Their natural sugars caramelize beautifully when fried, making them a standout component.

Sunflower Seeds: These toasted and salted seeds bring a nutty, crunchy element that complements the spiciness and adds a layer of depth. They’re a delightful surprise in this chili crisp, providing a toasty flavor and hearty texture.

Ginger: Freshly grated ginger offers a warm, slightly peppery flavor that balances the heat of the chili flakes. It adds a fresh zing that cuts through the oiliness and ties all the flavors together.

Sunflower Oil: This neutral oil serves as the base for frying the shallots and garlic. It carries the flavors without overpowering, and its high smoke point makes it perfect for frying to a crisp.

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Shallot & Sunflower Chili Crunch

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Course: Pantry, Sauces + Dressings

Yields

2

cups

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Known for its versatility, this chili crunch adds a bold punch of flavor and heat to everything it touches.

Cook Mode

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Ingredients

• 1 cup sunflower oil, or neutral oil

• 1 1/2 cups shallots, sliced thin

• 1/2 cup garlic, sliced thin

• 1 1/2 tbsp red pepper flakes

• 1/2 cup sunflower seeds,
  toasted and salted

• 1/2 tsp fresh ginger, grated

• 1 1/2 tsp brown sugar

• 1 tbsp salt

• 1 1/2 tsp paprika

Method

• Combine the Ingredients: In a heatproof bowl, combine the red pepper flakes, sunflower seeds, grated ginger, brown sugar, salt, and paprika. Set aside.
• Make the Crispy Shallots: In a medium saucepan, heat the sunflower oil over medium heat. Once the oil is hot (around 300°F), add the sliced shallots. Fry, stirring occasionally, until the shallots turn golden brown and crispy, about 10 minutes. Be careful not to burn them as they can quickly go from golden to bitter. Use a slotted spoon to transfer the crispy shallots to a paper towel-lined plate to drain and set aside. (As you are heating the oil, lay a couple of thinly sliced shallots in the oil so you can see when they are beginning to fry. Once they are frying, discard them and add in all of your shallots.)
• Make the Crispy Garlic: Using the same oil, reheat it slightly and add the thinly sliced garlic. Fry until golden and crispy, about 5-7 minutes. Remove the garlic with a slotted spoon and set it aside with the shallots. (pull the garlic about a shade lighter than you want as it will continue to darken a bit as it cools)
• Immediately Pour the Hot Oil: Carefully pour the hot shallot/garlic oil over the mixture of spices and seeds. The hot oil will bloom the spices, releasing their aromas and infusing the oil with flavor. Let it cool to room temp.
• Add Shallots and Garlic: Once the oil mixture has cooled to room temperature, stir in the crispy shallots and garlic. Mix well to ensure everything is evenly coated.
• Storage and Serving: Transfer the chili crisp into a jar or deli cup. It can be stored in the fridge for up to 3 weeks. Keep it sealed in an airtight container and refrigerated.