CHILLI OIL / CHILLI SHRIMP OIL

I drizzle this on top of anything that needs perking up: blanched egg noodles, poached chicken or fried eggs. For an extra umami kick, add dried shrimps.

Makes a 350ml jar

• 30g dried red chillies
• 30g dried shrimps (optional)
• 250ml groundnut oil
• a pinch of sea salt

1. Finely chop or blitz the dried red chillies and dried shrimps (if using) in a food processor until they are in small pieces.
2. Heat the oil in a saucepan on a medium heat and add the dried chillies, along with the salt. Cook for 3–5 minutes, or until the chillies turn darker.
3. Let cool, then pour into a clean jar and seal with a lid. This will keep happily on a cool dark shelf for a week.