crispy chilli oil

Make your own crispy chilli oil and use it to season noodles and pak choi. Top with fried eggs for the ultimate comfort food

Noodles with crispy chilli oil eggs

vegetable oil

pak choi, each halved through the core

Chinese black vinegar

soy sauce

tsp sesame oil

sugar

cooked noodles (I use straight-to-wok noodles, egg, udon

eggs

shallots,

garlic (about 8-10 cloves) thinly sliced

x 10cm cinnamon stick

star anise

tbsp sesame seeds

tsp cumin seeds

Szechuan peppercorns

thumb-sized piece ginger, peeled, finely chopped

crushed red chilli flakes

tbsp caster sugar

To make the chilli oil, tip the shallots, garlic, cinnamon stick, star anise and oil into a wide pan (a deep frying pan is good), then bring to a gentle sizzle. Cook for 15-20 mins over a low-medium heat, stirring now and again, until the shallots and garlic are crisp and golden brown. They will burn easily if the heat is too high, so watch the pan.

Meanwhile, toast the sesame seeds in a dry pan until golden, then tip into a bowl and set aside. Put the cumin seeds and Szechuan peppercorns in the pan and toast for 1-2 mins until aromatic. Tip into a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle and mortar</a> or spice grinder, and grind to a powder. Mix with the toasted sesame seeds.

Add the ginger, chilli flakes, soy and sugar to the bowl with the toasted, ground spices. When the shallots and garlic are crisp, strain the oil over the bowl using a sieve. Leave the crispy bits of garlic and shallot in the sieve to cool and become even more crisp. Discard the cinnamon and star anise.

Stir the cooled shallots and garlic through the spiced oil mixture. Will keep chilled for up to two weeks in an airtight, sterilised jar.

When ready to make the noodles, heat the veg oil in a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a>. Add the pak choi and stir-fry for a minute with a splash of water and a pinch of salt. Cover with a lid (or a baking tray if you don’t have one). Steam for a minute, then lift the veg from the wok, letting any liquid drip off. Set aside on a plate. Put the vinegar, soy sauce, sesame oil and sugar in the pan along with 2 tsp of the crispy chilli oil. Bring to a bubble, then add the noodles and toss for a few minutes over a high heat until the sauce is clinging to the noodles and they’re soft and slippery. Divide the noodles between two bowls and put the pak choi on top.

Wipe out the pan. Add another drizzle of the crispy chilli oil along with about 2 tsp of sediment from the jar. When sizzling, crack in the eggs and fry until crispy around the edge, spooning over the oil as they cook. Slide the fried eggs over the noodles, adding more crispy bits from the jar, if you like.

These Spicy Sichuan Wontons are packed with flavour, featuring a delicious pork filling and a spicy, tangy sauce. Quick and easy, they make the perfect snack or appetizer for any occasion.

Spicy Sichuan Wontons Recipe | Marion&#039;s Kitchen x SBS Food

¼ cup finely chopped spring onion

tbsp ginger

⅛ tsp ground white pepper

pork mince

chicken stock

cornflour,

tsp sea salt

wonton wrappers

Sesame seeds, to serve

Chilli Crisp Oil Wonton Sauce:

tbsp coriander

tbsp finely sliced spring onions

garlic,

tbsp white vinegar

Step 1

In a large bowl, combine the spring onion, ginger, white pepper, pork mince, chicken stock, cornflour, and sea salt. Use chopsticks or a fork to mix vigorously until the mixture becomes smooth and sticky.

Step 2

Place a wonton wrapper in the palm of your hand, ensuring one corner is facing you. Lightly brush the edges with water using your fingers. Place a teaspoon of the pork filling in the centre of the wrapper. Fold the bottom corner of the wrapper over the filling, then pinch the sides together to form a ‘comet’ shape. Set aside on a tray dusted with cornflour. Repeat until all the wontons are made.

Step 3

In a small bowl, combine the coriander, spring onions, garlic, soy sauce, white vinegar, and chilli crisp oil. Set the sauce aside.

Step 4

Bring a large pot of water to the boil. Add the wontons and cook for approximately 10 minutes, or until they are cooked through. Use a slotted spoon to remove them from the water and transfer to serving bowls.

Step 5

Spoon the prepared chilli crisp oil sauce generously over the wontons, then sprinkle with sesame seeds. Serve hot and enjoy!

These Hot Honey Halloumi Wraps are packed with crispy, salty halloumi, sweet honey, and spicy chilli oil, topped with a refreshing tzatziki sauce. Ready in just 25 minutes, this easy recipe is perfect for a quick lunch or dinner.

Hot Honey Halloumi Wraps Recipe | Marion&#039;s Kitchen

Halloumi, sliced

tbsp Marion’s Kitchen Crispy Chilli oil

tbsp honey

flour tortillas

Tzatziki sauce

cucumber, finely grated

greek yogurt

lemon juice

olive oil

salt

tbsp fresh mint, chopped, optional

Start by making the tzatziki sauce: Place the cucumber on a towel and gently squeeze out a bit of the excess water. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.

Begin preparing the hot honey halloumi wraps by heating a frying pan over medium heat and add the Marion’s Kitchen Crispy Chilli Oil.

Once hot, add the halloumi slices and fry for 2-3 minutes on each side until golden and crispy.

While the halloumi is cooking, drizzle honey over the top and toss gently to coat. Allow the honey to caramelise slightly, giving the haloumi a sweet, sticky glaze.

Toast the flour tortillas or flatbread until slightly crispy, then set aside.

Step 6

To assemble, spread a generous amount of the tzatziki sauce on each wrap.

Step 7

Place the crispy halloumi slices on top of the tzatziki sauce, then drizzle with any remaining hot honey and sprinkle with coriander and pomegranate seeds, serve immediately.

This Crispy Sweet and Spicy Candied Pork Belly is the ultimate festive showstopper — tender, caramelised pork with a crackling top and sticky chilli glaze. Perfect for Christmas celebrations or any special dinner feast.

Crispy Sweet and Spicy Candied Pork Belly

pork

Marion’s Kitchen Crispy Chilli Oil

brown sugar

tbsp BBQ sauce

tbsp Chinese five-spice powder

Salt,

In a bowl, mix together the chilli oil, brown sugar, BBQ sauce, and five-spice powder to make your sticky rub. Set aside.

Prepare the pork belly by lightly scoring the skin in a crisscross pattern. Flip it over and score the meat side halfway through to the fat layer.

Rub the spice mixture generously over the meat side of the pork. Line a baking tray with foil and baking paper, then place the pork belly skin-side up.

Sprinkle a light layer of salt evenly over the skin and let it sit for 10 minutes to draw out moisture. Meanwhile, preheat your oven to 170°C (fan-forced).

Roast the pork belly for 50 minutes, or until the skin looks shrivelled and the meat is nearly cooked through.

Use the knife or spoon to scrape the remaining salt from the skin.

Turn the oven up to 230°C and cook for another 40 minutes, or until the skin is golden, blistered, and crisp.

Step 8

Remove from the oven and rest until warm to the touch. Slice into thick, glossy pieces and serve with creamy spinach or roasted potatoes for the ultimate Christmas feast.

This Hand-Pulled Dumpling Wrapper Noodle Soup is a genius weeknight dinner. Juicy pork “meatballs”, soft hand-pulled noodle strands made from gow gee wrappers, bok choy and a savoury chicken broth. Ready in less than 30 minutes and finished with crispy chilli oil.

Hand-Pulled Dumpling Wrapper Noodle Soup Recipe | Marion&#039;s Kitchen

gow gee dumpling wrappers

spring onions, finely sliced

tsp minced garlic

tsp ginger

Salt and pepper

tbsp Shaoxing wine

½ tbsp soy sauce

Chicken stock

Bok Choy, quartered lengthways

tbsp sesame oil

Marion’s Kitchen Crispy Chilli Oil, to serves

Spring onion, finely sliced to serve (optional)

Coriander, finely chopped to serve (optional)

Place the chicken stock in a large pot over medium-high heat. Add 1 tablespoon of soy sauce and the sesame oil. Bring to a gentle simmer.

In a large bowl, combine the pork mince, spring onion, garlic, ginger, a good pinch of salt and pepper, Shaoxing wine (if using) and the remaining 1/2 tablespoon of soy sauce. Mix until well combined.

Use a teaspoon to scoop small spoonfuls of the pork mixture and drop them directly into the simmering broth. Simmer for 3-4 minutes or until the meatballs are cooked through.

Add the bok choy. Cover and simmer for 1-2 minutes until just tender.

Place half of the dumpling wrappers on a microwave-safe plate and cover with a slightly damp paper towel. Microwave for 20 seconds or until warm and pliable. Working quickly, stretch each wrapper into a long noodle strand with your fingers. Repeat with the remaining wrappers.

Drop the hand-pulled wrapper noodles into the pot and cook for 1-2 minutes until soft and cooked through. Remove from the heat.

Ladle the soup into bowls. Top with extra spring onion and coriander if you like, and finish with a generous drizzle of Marion’s Kitchen Crispy Chilli Oil.

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Top Tags

Noodles with crispy chilli oil eggs

Spicy Sichuan Wontons Recipe | Mari...

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Top 5 crispy chilli oil recipes from across the web

The most viewed crispy chilli oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Noodles with crispy chilli oil eggs

Spicy Sichuan Wontons Recipe | Mari...

Hot Honey Halloumi Wraps Recipe | M...

Crispy Sweet and Spicy Candied Pork...

Hand-Pulled Dumpling Wrapper Noodle...

The most viewed crispy chilli oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine