Tuesday, June 08, 2021

Liew's Chilli Crisp Recipe - cheat version

OK, someone mentioned that the original recipe looks like a lot of work, so I made this n00b version :P

Chilli Flake Mixture

200g Korean chilli flakes medium course

½ tbsp Sichuan peppercorns (red) roasted, pounded fine 

2 or 3 tbsp roasted sesame seeds

1 tsp salt

1 tsp white sugar

½ tsp of MSG


750ml Canola oil

2 bay leaves 

3 pieces star anise 

2 pieces of cinnamon (cassia bark if you're a PRO) 

1/2 tbsp dried fennel seeds 

1 tbsp Sichuan peppercorns (red)

5 slices of ginger slapped

5 garlic cloves, abused and destroyed


1 x large onion diced finely

100 - 200g fermented/preserved black beans - soaked for 3 hours and drained

Water or clear spirit to soak preserved black beans 


  1. Lightly toast Sichuan peppercorns in fry pan until oils starts to stain the pan
  2. Using a mortar and pestle, pound Sichuan peppercorns into powder
  3. Mix together Sichuan peppercorns powder, sesame seeds, salt, white sugar, MSG and Korean chilli flakes
  4. Heat canola oil in pot until 160-180C
  5. Put in all aromatics to fry until garlic becomes golden
  6. Pour everything through a sieve, keeping the hot oil in another pot. Discard fried aromatics. 
  7. Reheat same canola oil
  8. Fry onions 5 to 10 mins until golden brown
  9. Add drained fermented bean curd - fry 5 mins
  10. Add chilli flake mixture - fry 3 to 5 mins
  11. Take off flame, let cool to room temp without lid on
  12. Leave in fridge for 24 hours before consuming


Andong's Chilli Crisp 


Chinese Cooking Demystified


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