Name: Umami Punch Peanut Chili Crunch
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

Ingredients

Scale

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

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Instructions

Crush Szechuan peppercorns, black peppercorns and star anise with mortal and pestle or in a coffee grinder.
Heat oil to 350°F.
Fry your shallots until golden brown, remove and do the same with your garlic. Set aside.
Add your peppercorn mixture into a heat-proof bowl with the porcini powder, ginger, peanuts and Spiceology X Jet Tila Umami Punch and salt.
Make sure your oil is at 350°F and slowly add to the spice mixture, stirring to incorporate everything.
Once your oil has cooled down add in your fried shallots and garlic, mix and store in air-tight containers.
Store in the fridge and use this amazing condiment on everything!