Fermented Black Bean Chili Crisp

Fermented black bean chili crisp with crispy shallots, garlic, chile flakes, and sesame seeds, gently sizzled in neutral oil for a savory condiment.

Prep: 10 min · Cook: 15 min · Yield: 24 · Method: Stovetop

Ingredients

• 0.25 cup fermented black beans
• 1 cup neutral oil
• 3 shallots
• 4 garlic cloves
• 3 tablespoons chile flakes
• 1 tablespoon sesame seeds

Cooking instructions

1. Thinly slice the shallots and finely mince the garlic. (about 5 min)
2. Heat the oil in a medium skillet over medium heat. Add the shallots and fry for 6 to 8 minutes, stirring often, until golden and crisp. Add the garlic and fry for 1 to 2 minutes, until crisp and lightly golden. (about 10 min) — Medium heat
3. Remove the crisp shallots and garlic with a slotted spoon, leaving the oil in the skillet. (about 1 min)
4. Reduce the heat to low. Add the fermented black beans, chile flakes, and sesame seeds, then sizzle for 2 to 3 minutes, stirring constantly, until fragrant. (about 3 min) — Low heat
5. Return the crisp shallots and garlic to the skillet and stir for 30 seconds. Remove from the heat and cool completely. (about 1 min)
6. Transfer the chili crisp to a clean, covered jar and refrigerate. Use within 4 days.