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40 minutes

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Crispy chilli peanut sprinkle

By Bianca Strydom

Serves Makes 1 cup

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

2 T canola oil, plus ½ cup
1 shallot, finely chopped
5 cloves garlic, smashed
3 Woolworths Serenade chillies, finely chopped
3 black peppercorns
3 T red chilli flakes
1 t smoked paprika
1 t soya sauce
½ t sugar
100 g peanuts, toasted

Method

1. Heat 2 T canola oil in a pan over a medium heat. Add the shallot, garlic, chillies and peppercorns. Sweat until the shallots and garlic are soft, then add the remaining canola oil and cook over a low heat until caramelised.

2. In another pan, combine the chilli flakes, smoked paprika, soya sauce, sugar and peanuts. Strain the oil on to the peanuts into the pan and cook over a low heat for 5 minutes. Cool and store in an airtight container in the fridge.

3. Serve with a fried egg, glass noodles and a squeeze of lime juice.

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