Ingredients

Method

• 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

Ingredients

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.

Find more chilli recipes here.