Chinese Recipes
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Ingredients
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| 1 |
Szechwan peppercorns |
1/2 teaspoon |
| 2 |
Corn oil |
1/2 cup |
| 3 |
Dried hot chili peppers |
15 |
| 4 |
Paprika |
1 teaspoon |
| Method |
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Heat the oil in a heavy pan over high heat, when reaches the smoking point,
turn down the heat to very low and add the peppers. Cook until peppers
turn dark brown. Now add the paprika and peppercorns and cook further for
2 minutes. Pour the oil in a bowl, by passing through strainer. Discard the
solids. Refrigerate.
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| Servings -5 |
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| Introduction
of the dish |
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Hot and spicier version of normal oil, used very often in
Asian cooking.
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| Served
With... |
Noodles, rice etc.
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