Vietnamese-Inspired Chilli Oil (Lemongrass & Chilli Oil Sauce)
This lemongrass chilli chilli oil is packed full of aromatics and flavours. It's perfect for drizzling over dumplings, noodles, pasta, or anything you fancy!
Servings: 10 people
Ingredients
- 2 lemongrass top and tailer, bashed, and finely chopped
- 4 garlic cloves minced
- 2 tablespoon fine chilli powder
- 1 tablespoon sugar
- 100 ml vegetable oil
- 1 tablespoon sesame seeds
- 1 spring onion finely chopped
Instructions
- Place you vegetable oil into a nonstick pan on low-medium heat.
- Prepare all of your ingredients, and then once the oil is hot (check by placing a chopstick into the pan touching the base, and if bubbles begin to form around the base of the chopstick, the oil is hot enough), add in all of the rest of your ingredients. The ingredients should be sizzling. Turn the heat off and stir the oil frequently.
- Once the oil has cooled down, transfer carefully into a glass jar or airtight container. Refrigerate for up to 4 days. Enjoy with noodles, pasta, dumplings, or soups!
Notes
This oil contains fresh garlic, lemongrass and spring onion, so keep it refrigerated and use it within 4 days.