Sichuan pepper oil

Name: Sichuan pepper oil
Yield: Makes 1 litre
Cuisine: Indian
Ingredients: 2 tablespoons minced ginger; 3 fresh red bird’s-eye chillies, finely sliced; 10 green onions, thinly sliced; 1 litre peanut oil; ¼ cup Sichuan peppercorns; 10 large dried chillies

Preparation info

Makes
1 litre

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Use in conjunction with Lemongrass Stir-fry Paste, or when cooking poultry, especially duck.

Ingredients

10 large dried chillies
¼ cup Sichuan peppercorns
1 litre

Asia
India
Oil
Vegan
Gluten-free

Method

Dry-roast dried chillies and peppercorns, separately, over gentle heat until fragrant. Bring all ingredients to a simmer in a saucepan over low heat — do not boil. Cook gently for 15 minutes, then remove from heat. Cool completely. Strain through a fine-meshed sieve, discarding solids. Store in sterilised bottles and seal with a cork. Keeps indefinitely.