Umami Punch Peanut Chili Crunch

Chef Ryan Wiebe
Servings

6

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 cloves 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 mortar 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 it 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 airtight 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