Umami Punch Peanut Chili Crunch

Chef Ryan Wiebe
Servings

4-6 servings

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

Asian/Pacific Islands

Category

Side

There are a lot of chili crunches out in the world these days. But we guarantee this homemade version is worth the effort and you'll be adding this chili-peanutty topping to pretty much everything. Chef Ryan Wiebe walks you through the few steps to whip up a batch at home - the key ingredient? Our Spiceology X Jet Tila Umami Punch blend. Umami Punch is a Ssamjang-inspired spice blend packed with chili peppers, tamari powder, honey granules, toasted sesame seeds, garlic, and more. Happy crunching!
Umami Punch Peanut Chili Crunch

Ingredients

  • 1/2 cup Spiceology X Jet Tila Umami Punch
  • 3 cups Canola Oil
  • 1 pound Shallots, thinly sliced
  • 2 bulbs of garlic, thinly sliced
  • 2 small knobs of ginger, finely diced
  • 2 tablespoons Spiceology Szechuan Peppercorns
  • 1 tablespoon Spiceology Black Peppercorns
  • 2 pieces Spiceology Star Anise
  • 2 tablespoons Porcini Powder
  • 2 tablespoons salt
  • 1/2 cup peanuts, optional

Directions

  1. Crush Szechuan peppercorns, black peppercorns and star anise with mortal and pestle or in a coffee grinder.

  2. Heat oil to 350°F.

  3. Fry your shallots until golden brown, remove and do the same with your garlic. Set aside.
  4. Add your peppercorn mixture into a heat-proof bowl with the porcini powder, ginger, peanuts and Spiceology X Jet Tila Umami Punch and salt.

  5. Make sure your oil is at 350°F and slowly add to the spice mixture, stirring to incorporate everything.

  6. Once your oil has cooled down add in your fried shallots and garlic, mix and store in air-tight containers.
  7. Store in the fridge and use this amazing condiment on everything!
Recipe Products
Blend

Jet Tila Umami Punch | Ssamjang Seasoning

Key Ingredients

Gochugaru Korean Chili Flake, Sesame Seed, Honey Granules, Ginger Root Powder, Tamari Soy Granules
Spice
Spice
Spice