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This oil is available at all Chinese/Oriental grocers. It is extremely versatile, I use it in all kind of marinades and recipes. If you can’t find it, here is a simple recipe to make it.
It is a little bit like the Indian 'tarka' or 'tempering', which uses whole, dry red chillies and chilli powder. They are added to hot ghee or oil and then added to the dals and other dishes, to give them a smokey flavour. It is the same principle, just the ingredients are a little more elaborate.
Ingredients
| • | 1/2 cup sesame oil |
| • | 2 cups peanut or rapeseed oil |
| • | 1/2 cup Sciuan peppercorns |
| • | 1/2 cup chilli flakes |
| • | 2 tsp. shrimp paste or powder |
| • | 2 tsp. garlic salt |
| • | 1 heaped tsp. paprika powder for colour. |
| • | 2 tbs. salt (add after tasting) |
Instructions
| 1. | Heat oil in a pan to almost smoking point. |
| 2. | Turn the heat off and add all other ingredients except salt, stir. The oil will bubble a bit and then calm down. |
| 3. | When it is cool, taste and adjust salt. |
| 4. | Pour in a sterilised jar and store. Once the jar is opened, keep in refridgerator. |